Week of November 21st-25th 2016
1 ready-to-use refrigerated pie crust
24 vanilla wafers, crushed
1/4 cup packed brown sugar
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup chopped cranberries
2 large fresh pears, sliced
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 tsp. ground cinnamon
1-1/4 cups thawed COOL WHIP Whipped Topping
Heat oven to 450ºF. Line 9-inch pie plate with crust. Bake 5 to 6 min. or until lightly browned; cool. Meanwhile, mix wafer crumbs, sugar and butter until blended. Reduce oven temperature to 375ºF. Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Combine fruit in large bowl. Add dry pudding mix and cinnamon; toss to coat. Spoon into crust; top with remaining crumb mixture. Bake 35 min. or until fruit is tender and crust is golden brown. Cool completely. Serve topped with COOL WHIP.