- Preheat electric oven to 325°F.
- Grease a 9 by 13-inch baking pan with non-stick cooking spray.
- Mix cookie crumbs and butter; press onto bottom of pan.
- Bake 5 minutes.
- Beat cream cheese and sugar with mixer until well blended.
- Add pumpkin and spices; mix well.
- Add vanilla and eggs, 1 at a time, beating on low speed after each just until blended; pour mixture over crust.
- Bake 30 minutes or until cheesecake center is almost set.
- Set aside and cool for 1 hour.
- Beat pudding mixes and milk in medium bowl with whisk for 2 minutes.
- Stir in 1 cup whipped topping.
- Spread over dessert; cover with remaining whipped topping.
- Cover dessert with plastic wrap or foil and refrigerate 3 hours or until firm.
- Sprinkle with nuts before serving.
Makes 32 servings.
Approximate Nutrient Analysis per serving:
170 calories, 1 g fat, 6 g saturated fat, 35 mg cholesterol, 180 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g sugar, 3 g protein
