Pumpkin Pecan Cheesecake Lush Dessert

• 2 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
• 1 box (13 oz.) gingersnaps
• 3/4 cup pumpkin puree
• 1 tsp. pumpkin pie spice
• 1 tub (12 oz.) COOL WHIP Whipped Topping
• 1/2 cup chopped PLANTERS Pecans, divided + more for topping

1. Prepare the cheesecake instant pudding according to the package directions.
2. Place in the fridge until ready to use.
3. In a large mixing bowl, beat together the whipped topping, pumpkin puree, and pumpkin pie spice.
4. Set aside.
5. Line the bottom of a 13x9 baking dish with gingersnap cookies.
6. Completely cover the gingersnap layer with half of the cheesecake pudding.
7. Then spread on half of the pumpkin mixture.
8. Top with 1/4 cup of the chopped pecans and another layer of gingersnap cookies.
9. Then top with the rest of the cheesecake pudding.
10. Top with the rest of the pumpkin mixture, and then garnish with the remaining 1/4 cup of chopped pecans and 4-5 crushed gingersnap cookies.
11. Cover tightly and refrigerate in the coldest part of your refrigerator overnight.
12. Once chilled, cut into 24 equal servings and serve.

gingersnaps, pumpkin puree, pumpkin pie spice, pecans

Taken from www.kraftrecipes.com/recipes/pumpkin-pecan-cheesecake-lush-dessert-184766.aspx (may not work)