Crumb Crust Pumpkin Pie

• 35 vanilla wafers, finely crushed (about 1-1/4 cups)
• 1/4 cup butter or margarine, melted
• 2 Tbsp. sugar
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup canned pumpkin
• 1/2 tsp. pumpkin pie spice
• 1 cup thawed COOL WHIP Whipped Topping, divided

1. Mix wafer crumbs, butter and sugar until blended; press onto bottom and up side of 9-inch pie plate.
2. Beat cream cheese in large bowl with mixer until creamy.
3. Gradually add milk, beating after each addition until blended.
4. And dry pudding mix, pumpkin and spice; beat on low speed 1 min.
5. or until blended.
6. Stir in 1/2 cup COOL WHIP.
7. Pour into crust.
8. Refrigerate 2 hours or until firm.
9. Top with remaining COOL WHIP.

vanilla wafers, butter, sugar, philadelphia cream cheese, cold milk, pumpkin, pumpkin pie spice, topping

Taken from www.kraftrecipes.com/recipes/crumb-crust-pumpkin-pie-63539.aspx (may not work)