MAPLE-PUMPKIN PIE BARS
1 box (2-layer size) yellow cake mix
4 eggs, divided
1/2 cup butter or margarine, melted
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8 ounces cream cheese, softened
1 can (15 ounces) pumpkin puree
1/2 cup packed brown sugar
1 package (3.4 ounces) pumpkin spice flavor instant pudding
1 envelope whipped topping mix
1/3 cup milk
3 tablespoons maple syrup
1/8 teaspoon ground cinnamon
Heat oven to 350 degrees. Line a 13-by-9-inch pan with 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 minutes, or until center is almost set; cool 10 minutes. 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 minutes, or until mixture forms stiff peaks. Refrigerate until ready to use.
Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.