Creamy Pumpkin Bars

If you're in the mood for a different spin on the traditional pumpkin pie, mix together this yummy recipe for a delightful change.

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/3 cup chopped PLANTERS Walnuts, toasted

1/4 cup sugar

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

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

2 cups cold milk, divided

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 can (16 oz.) pumpkin

2 tsp. pumpkin pie spice

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

MIX crumbs, walnuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1/2 cup of the milk, beating until well blended. Add remaining 1-1/2 cups milk, dry pudding mixes, pumpkin and spice. Beat on low speed 2 minutes or until well blended. Gently stir in half of the whipped topping. Pour over crust.

REFRIGERATE 2 hours or until set. Cut into 24 bars. Top each with a dollop of the remaining whipped topping just before serving. Store leftover bars in refrigerator.