Layered Pumpkin Dessert Bars

Ingredients

• 0.3 cup butter melted
• 1.5 cups pumpkin canned
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 1.3 cups gingersnaps crushed finely
• 0.5 tsp ground cinnamon 
• 0.3 tsp ground nutmeg 
• 6.8 oz jell-o vanilla flavor pudding instant
• 2 cups milk cold
• 0.5 cup planters pecans toasted chopped
• 0.5 cup sugar 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• oven
• whisk
• blender

Directions

1. Heat oven to 350F.
2. Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
3. Bake 10 min. Beat cream cheese and sugar with mixer until blended.
4. Add pumpkin and spices; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
6. Bake 30 min. or until center is almost set. Cool 1 hour.
7. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
8. Spread over dessert; cover with remaining COOL WHIP.
9. Refrigerate 3 hours or until firm.
10. Sprinkle with nuts before serving.