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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Layered Pumpkin Dessert Bars Recipe

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This recipe for Layered Pumpkin Dessert Bars is from My Favorite Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
25 gingersnaps, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) 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, thawed, divided
1/2 cup chopped pecans, toasted (optional)
Directions:
Directions:
Heat oven to 350°F.

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:
15

 

 

 

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