Maple-pump­kin Pie Bars

Rachael Ray Every Day - - Contents -

PREP TIME: 20MIN. TO­TAL TIME: 1HR. 40MIN. SERV­INGS: 24 SERV­INGS

WHAT YOU NEED

1 pkg. (2-layer size) yel­low cake mix 4 eggs, di­vided ½ cup but­ter or mar­garine, melted 1 pkg. (8 oz.)

PHILADEL­PHIA Cream Cheese,

soft­ened 1 can (15 oz.) pump­kin ½ 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

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.