Maple-Pumpkin Pie Bars - Philadelphia Cream Cheese

Maple-Pumpkin Pie Bars - Philadelphia Cream Cheese

Prep Time

20 minutes

Cook Time

1 hour 20 minutes

Total Time

1 hour 40 minutes

Yields

24

Directions

  1. Heat oven to 350°F
  2. 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
  3. Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust
  4. Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely
  5. 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
  6. Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon

Ingredients

  • 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