Ingredients

1 cup flour

1 cup finely chopped PLANTERS Pecan Pieces

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 Tbsp. milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

3-1/2 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Instant Puddin

Directions

PREHEAT oven to 350°F. Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 13×9-inch baking pan. Bake 20 minutes or until lightly browned. Cool.

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread over cooled crust.

POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. Spread remaining whipped topping over pudding just before serving

kraft kitchens tips

HEALTHY LIVING

Save 4 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

HOW TO SOFTEN CREAM CHEESE

Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until softened.