Heat oven to 375°F.
Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in Cool Whip. Refrigerate until ready to use.
Meanwhile, place won ton wrappers on parchment-covered baking sheets; brush with butter. Combine cinnamon and sugar substitute; sprinkle over won tons. Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
Top each of 12 won tons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.
How to Toast Nuts: Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on high until fragrant and crisp, stirring every 30 sec.
How to Store: Refrigerate any leftovers.
Nutrition Bonus: Rich in vitamin A, the canned pumpkin adds the perfect touch of flavor to this stunning layered dessert.
More From Kitchen Daily:
Provided by: Jell-o
Per Single Serving / Serves 12 Total
- Calories 200
- Total Fat 8g
- Saturated Fat 2.5g
- Sodium 380mg
- Total Carbohydrates 29g
- Fiber 2g
- Protein 4g
- Cholesterol less than 5mg
- Sugars 9g
- Iron 8%
- Vitamin C 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.