Ingredients Jump to Instructions ↓

  1. 22 NILLA Wafers, crushed

  2. 1/2 cup finely chopped PLANTERS Pecans

  3. 2 tablespoons butter, melted

  4. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

  5. 3/4 cup powdered sugar

  6. 1 1/2 cups thawed COOL WHIP Whipped Topping, divided

  7. 1 3/4 cups cold milk

  8. 1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon over cream cheese layer. Refrigerate several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.


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