3/4 cup crushed Nilla Wafers
1/2 cup finely chopped Planters Pecans
2 Tablespoons butter, melted
1 (8-ounce) package Philadelphia Cream Cheese, softened
3/4 cup powered sugar
1 1/2 cups thawed Cool Whip Whipped Topping, divided
1 3/4 cups cold milk
1 package (4 serving size) Jello Chocolate Flavor Instant Pudding and Pie Filling
Preheat oven to 375ºF.
Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate.
Bake 10 minutes and cool.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Gently stir in 1 cup of the whipping topping; spread over crust.
Pour milk into medium bowl.
Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended.
Spoon over cream cheese layer.
Refrigerate several hours or until set.
Top with remaining 1/2 cup whipped topping just before serving.
Store leftovers in refrigerator.
Makes 8 servings, 1 slice each.