Praline Banana Cream Pie

• 3/4 cup PLANTERS Pecan Pieces, toasted, divided
• 35 vanilla wafers, finely crushed
• 2 Tbsp. light brown sugar
• 1/4 cup (1/2 stick) butter or margarine, melted
• 12 KRAFT Caramels
• 1 tsp. water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 large banana, sliced
• 1-1/2 cups cold milk
• 1 pkg. (4-serving size) JELL-O Banana Cream Flavor Instant Pudding

1. Preheat oven to 350 degrees F. Finely chop 1/2 cup of the pecans; place in medium bowl.
2. Add wafer crumbs, sugar and butter; mix well.
3. Spoon into 9-inch pie plate.
4. Press firmly onto bottom and up side of pie plate.
5. Bake 8 min.
6. or until lightly browned.
7. Cool completely.
8. Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec; stir.
9. Microwave an additional 15 to 30 sec.
10. or until caramels are completely melted, stirring after 30 sec.
11. Add cream cheese; stir until completely melted.
12. Spread onto bottom of crust; top with bananas.
13. Pour milk into medium bowl.
14. Add dry pudding mix.
15. Beat 2 min.
16. or until well blended; pour over bananas.
17. Refrigerate at least 4 hours.
18. Sprinkle with remaining 1/4 cup pecans just before serving.
19. Store any leftover pie in refrigerator.

vanilla wafers, light brown sugar, butter, caramels, water, philadelphia cream cheese, banana, cold milk

Taken from www.kraftrecipes.com/recipes/praline-banana-cream-pie-143871.aspx (may not work)