Layered Pumpkin Dessert

(Courtesy of Kraft foods)

Ingredients:
25 ginger snaps, finely crushed (about 1 1/3 c.)
1/4 c. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
2 c. cold milk
1 tub (8 oz.) cool whip, thawed, divided
1/2 cup chopped pecans, toasted

Directions:
Heat oven to 350 degrees.

Mix cookie crumbs and butter; press onto bottom of 13x9 inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

Bake 30 minutes or until center is almost set. Cool 1 hour.

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup cool whip. Spread over dessert; cover with remaining cool whip.

Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.

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