Kraft Thanksgiving Desserts
Layered Pumpkin Dessert
25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1-1/2 cups canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup chopped PLANTERS Pecans, toasted
HEAT oven to 350°F.
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 min. 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.
Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.Make AheadDessert can be refrigerated up to 2 days before serving. How to Toast NutsToasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Layered Pumpkin Dessert
25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1-1/2 cups canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup chopped PLANTERS Pecans, toasted
HEAT oven to 350°F.
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 min. 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.
Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.Make AheadDessert can be refrigerated up to 2 days before serving. How to Toast NutsToasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.