Pecan Flan

• 1-1/2 cups sugar, divided
• 1/4 cup water
• 1 can (12 oz.) evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 4 eggs
• 1 tsp. vanilla
• 1-1/4 cups PLANTERS Pecan Halves, divided
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Bring 3/4 cup sugar and water to boil in small saucepan on medium heat, stirring occasionally.
3. Cook 6 to 8 min.
4. or until deep golden brown.
5. (Do not stir.)
6. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
7. Blend milk and cream cheese in blender until smooth.
8. Add eggs, vanilla, 1 cup nuts and remaining sugar; blend just until smooth.
9. (Do not overmix).
10. Pour over syrup in pan; cover.
11. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of smaller pan.
12. Bake 50 min.
13. to 1 hour or until knife inserted near center of flan comes out clean.
14. Cool 10 min.
15. Carefully transfer flan from water-filled pan to wire rack; cool completely.
16. Refrigerate several hours or until chilled.
17. Unmold flan onto plate.
18. Garnish with remaining nuts.
19. Serve topped with COOL WHIP.

sugar, water, milk, philadelphia cream cheese, eggs, vanilla, halves

Taken from www.kraftrecipes.com/recipes/pecan-flan-175744.aspx (may not work)