22 Vanilla Wafers, crushed (about 3/4 cup)
1/2 cup finely chopped pecans
2 Tbsp. butter, melted
1 pkg. (250 g) Brick Cream Cheese, softened
3/4 cup icing sugar
1-1/2 cups thawed Whipped Topping, divided
1 pkg. (4-serving size)Chocolate Instant Pudding
1-3/4 cups cold milk
HEAT oven to 375°F.
MIX wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Whisk in 1 cup whipped topping; spread over crust. Beat pudding mix and milk with whisk 2 min.; spread over cream cheese layer.
REFRIGERATE several hours or until firm. Garnish with remaining whipped topping just before serving.