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SPREAD half the dulce de leche onto bottom of crust; sprinkle with half the nuts. Refrigerate until ready to use.
BEAT pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spread over ingredients in crust. Cover with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm. Drizzle with remaining dulce de leche; sprinkle with remaining nuts.