Pumpkin Chiffon Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup milk
• 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 OREO Pie Crust (6 oz.)
• 1 tsp. butter
• 1 Tbsp. brown sugar
• 1/4 cup PLANTERS Pecan Halves
• 1 oz. BAKER'S Semi-Sweet Chocolate

1. Beat cream cheese in medium bowl with mixer until creamy.
2. Gradually beat in milk.
3. Beat in dry pudding mix until blended.
4. Stir in 2 cups COOL WHIP; pour into crust.
5. Refrigerate 1 hour.
6. Meanwhile, melt butter in medium skillet on medium heat.
7. Stir in sugar.
8. Add nuts; cook and stir 5 to 7 min.
9. or until lightly toasted.
10. Cool.
11. Melt chocolate as directed on package; drizzle over pie.
12. Spoon remaining COOL WHIP onto center of pie; top with nuts.

philadelphia cream cheese, milk, oreo pie crust, butter, brown sugar, halves, chocolate

Taken from www.kraftrecipes.com/recipes/pumpkin-chiffon-pie-157048.aspx (may not work)