Combine first 4 ingredients; spread onto parchment-covered baking sheet. Bake 6 to 8 min. or until golden brown; cool.
Meanwhile, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip.
Spoon pudding into 12 dessert dishes; top with nut mixture, berries and remaining Cool Whip. Refrigerate 1 hour.
Kraft Kitchen Tips!
Prepare using fresh raspberries.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 4.5 g
Cholesterol 15 mg
Sodium 270 mg
Total carbohydrate 34 g
Dietary fibre 1 g
Sugars 24 g
Protein 4 g
12 servings, 1/2 cup (125 mL) each
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.