Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until 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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Dessert can be refrigerated up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.