Frozen Pumpkin Dessert

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 can (15 oz.) pumpkin
• 1 tsp. pumpkin pie spice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup chopped toasted pecans

1. Beat cream cheese and sugar with wire whisk until smooth.
2. Add pumpkin and spice; mix well.
3. Reserve 1/2 cup whipped topping; gently stir remaining whipped topping and pecans into pumpkin mixture.
4. Pour into 9-inch square baking pan; freeze.
5. Top with reserved whipped topping.
6. Makes 12 servings.

philadelphia cream cheese, sugar, pumpkin, pumpkin pie spice, pecans

Taken from www.kraftrecipes.com/recipes/frozen-pumpkin-dessert-58165.aspx (may not work)