Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups baking crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese product, peanut butter and sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups Cool Whip; spread over crust. Top with 1/4 cup of the remaining baking crumbs.
Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining Cool Whip; spoon over dessert. Top with remaining crumbs and nuts.
Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
How to Thaw COOL WHIP
Place unopened tub in refrigerator. A 1-L tub will be completely thawed in 4 hours. Do not thaw in the microwave.
Prepare using non-hydrogenated margarine, Philadelphia Light Cream Cheese Product, Kraft Light Smooth Peanut Butter, Jell-O Chocolate Fat Free Instant Pudding and skim milk.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 8 g
Cholesterol 25 mg
Sodium 270 mg
Carbohydrate 24 g
Fibre 1 g
Sugars 15 g
Protein 4 g
16 servings, 1 square (83 g) 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.