Carmelized Milk Pudding with Pecans

• 1 cup packed brown sugar
• 1/4 cup water
• 3 cups milk
• 1/4 cup cornstarch
• 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
• 1 cup chopped PLANTERS Pecans
• 1/4 cup thawed COOL WHIP Whipped Topping

1. Cook and stir sugar and water in saucepan on medium heat 5 min.
2. or until sugar is dissolved.
3. Whisk milk and cornstarch in medium saucepan until cornstarch is dissolved.
4. Stir in cooking creme; cook on medium heat 10 min.
5. or until thickened, stirring constantly.
6. Add sugar mixture; cook 5 min., stirring constantly.
7. Stir in nuts; cook and stir 5 min.
8. Pour into serving bowl; cover with plastic wrap, pressing wrap directly onto surface of pudding.
9. Refrigerate 3 hours or until completely cooled.
10. Top with COOL WHIP just before serving.

brown sugar, water, milk, cornstarch, philadelphia original cooking creme, pecans, thawed cool

Taken from www.kraftrecipes.com/recipes/carmelized-milk-pudding-pecans-125072.aspx (may not work)