All Recipes

Layered Pumpkin Dessert Bars

Prep

15-30 mins

Total

5 HRS

Servings

16 Servings

Ingredients

25 

gingersnaps, finely crushed (about 1-1/3 cups)

1/4 cup

butter, melted

2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup

sugar

1-1/2 cups

canned pumpkin

1/2 tsp

ground cinnamon

1/4  tsp

ground nutmeg

2 

eggs

2 pkg

(3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups

cold milk

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2  cup

chopped pecans, toasted

Instructions

Step 1

Heat oven to 350°F.

Step 2

Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

Step 3

Bake 30 min. or until center is almost set. Cool 1 hour.

Step 4

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.

Step 5

Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.

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