4 HRS 40 MIN
gingersnaps, finely crushed (about 1-1/3 cups)
(8 oz. each) PHILADELPHIA Cream Cheese, softened
chopped pecans, toasted
Heat oven to 350°F.
Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
Bake 30 min. or until center is almost set. Cool 1 hour.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.