Tall Caramel-Banana 'N Pecan Pie

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup packed brown sugar
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup caramel ice cream topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup PLANTERS Pecan Pieces
• 2 bananas, sliced

1. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
2. Stir in 2 cups whipped topping with whisk; set aside.
3. Spread 1/4 cup caramel topping onto bottom of crust; top with layers of 1/4 cup pecans, bananas and cream cheese mixture.
4. Cover with remaining whipped topping and pecans.
5. Refrigerate 2 hours.
6. Drizzle with remaining caramel topping just before serving.

philadelphia cream cheese, brown sugar, vanilla, caramel ice cream topping, ready, bananas

Taken from www.kraftrecipes.com/recipes/tall-caramel-banana-n-pecan-pie-110965.aspx (may not work)