"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Layered Pumpkin Dessert Bars Recipe

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This recipe for Layered Pumpkin Dessert Bars, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan Kitchen Murray (Kraft)

Category:
Category:

Ingredients:  
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 PLANTERS Pecans, toasted

Directions:
Directions:
Heat oven to 350F.
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.
Bake 30 min. or until center is almost set. Cool 1 hour.

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

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
5hr. 25min.

 

 

 

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