Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour, nuts, sugar, butter and 1/2 cup toffee bits; press onto bottom of prepared pan. Bake 10 min. or until lightly browned. Cool.
Beat pudding mixes and milk with whisk 2 min.; spread 1-1/2 cups over crust. Add half the Cool Whip to remaining pudding; whisk until blended. Spread over pudding layer in pan. Top with remaining Cool Whip; sprinkle with remaining toffee bits.
Refrigerate 3 hours or until firm.
Kraft Kitchen Tips!
How to Toast Nuts
Spread nuts onto bottom of shallow pan. Bake in 350°F oven 5 to 7 min. or until lightly toasted.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4.5 g
Cholesterol 15 mg
Sodium 150 mg
Carbohydrate 17 g
Fibre 0 g
Sugars 12 g
Protein 1 g
32 servings, 1 piece (43 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.