Maple-Pumpkin Pie Bars

By Susan52

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.

Ingredients

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

Preparation

Step 1

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; sprinkle with cinnamon.