Reserve 1 Tbsp. nuts. Mix remaining nuts with butter, flour and granulated sugar until well blended; press onto bottom of 13x9-inch pan. Bake 15 min.; cool completely.
Beat cream cheese and icing sugar in medium bowl with whisk until well blended. Stir in 2 cups Cool Whip; spread over crust.
Beat pudding mixes and milk with whisk 3 min. Pour over cream cheese layer; let stand 5 min. or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving.
Kraft Kitchen Tips!
Make it Easy
To make the dessert easier to cut into squares, place chilled dessert in freezer for 1 hour before cutting into squares.
Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 7 g
Cholesterol 25 mg
Sodium 200 mg
Total carbohydrate 22 g
Dietary fibre 0 g
Sugars 15 g
Protein 3 g
Makes 24 servings, 1 square (84 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.