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Blogger News: Maple-Pumpkin Pie Bars 28.11.16

Give 'em layer upon layer of yumminess-from a buttery cake crust to a luscious pumpkin pie filling to a sweet and creamy maple-whipped topping.

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What You Need

1 pkg. (2-layer size) yellow cake mix
4 eggs, divided
1/2 cup butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1/2 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
1 env. DREAM WHIP Whipped Topping Mix
1/3 cup milk
3 Tbsp. maple syrup
1/8 tsp. ground cinnamon

Make It

Heat oven to 350°F.
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.
 
Variation
 
Prepare using JELL-O Vanilla Flavor Instant Pudding, and blending 1 Tbsp. pumpkin pie spice into the cream cheese mixture before pouring over crust.
 
Substitute
 
Prepare using PHILADELPHIA Neufchatel Cheese.
 
How to Store
 
Store in tightly covered container in refrigerator.


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