Preparation

• Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
• Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups whipped topping; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
• Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining whipped topping; spoon over crumb mixture. Top with remaining crumbs and nuts.
• Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.