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Ingredients:
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1
Tbsp.
butter or margarine
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1-3/4
cups
HONEY MAID Graham Cracker Crumbs, divided
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1/2
cup
firmly packed
brown sugar, divided
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1/4
cup
chopped
PLANTERS Walnuts
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2
tsp.
ground cinnamon, divided
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2
eggs
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1
tub
(8 oz.)
COOL WHIP Whipped Topping, thawed
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Preparation:
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PLACE butter in 2-qt. microwaveable round dish at least 2 inches deep. Microwave on HIGH 30 sec. or until melted. Add 1/2 cup of the graham crumbs, 1/3 cup of the sugar, the walnuts and 1 tsp. of the cinnamon; mix well. Set aside.
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BEAT eggs in large bowl with wire whisk. Add whipped topping, remaining 1-1/4 cups graham crumbs, the sugar and cinnamon; stir just until blended. Spread over crumb mixture in dish.
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MICROWAVE on MEDIUM (50%) 9 to 10 min. or until cake starts to pull away from side of dish, turning dish after 5 min. (Top will still be slightly moist.) Place serving plate on top of dish; invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over cake. Fluff crumb topping with fork. Serve warm.
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