Crumb Crust Pumpkin Pie

Ingredients

35  vanilla wafers, finely crushed (about 1-1/4 cups)

1/4 cup  butter or margarine, melted

2 Tbsp.  sugar

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup  cold milk

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup  canned pumpkin

1/2 tsp.  pumpkin pie spice

1 cup  thawed COOL WHIP Whipped Topping, divided

Mix wafer crumbs, butter and sugar until blended; press onto bottom and up side of 9-inch pie plate.

Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP. Pour into crust.

Refrigerate 2 hours or until firm. Top with remaining COOL WHIP.