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Spiced Pudding Squares

"Spice cake gets a fluffy spiced topping and a sprinkle of toffee bits for an easy dessert with delicious fall flavors."
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Ingredients

3 h 10 m servings 167 cals
Original recipe yields 24 servings (1 9x13-inch pan)

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Directions

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  1. Heat oven to 375 degrees F.
  2. Mix first 3 ingredients just until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray.
  3. Bake 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
  4. Beat pudding mix, milk and spice in medium bowl with whisk 2 min. Gradually stir in COOL WHIP until well blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.

Footnotes

  • Variation: Prepare using a chocolate cake mix and 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding.
  • Make Ahead: Dessert can be refrigerated up to 2 days before serving.
  • Pumpkin Pie Spice Substitute: No pumpkin pie spice on hand? No problem! Here's an easy way to make your own. For each 1 tsp. of pumpkin pie spice needed, just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.

Nutrition Facts


Per Serving: 167 calories; 8 g fat; 21.7 g carbohydrates; 1.9 g protein; 20 mg cholesterol; 243 mg sodium. Full nutrition

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Reviews

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The flavor was very yummy and seasonal, but the crust was very hard to eat with a fork. I didn't even bake it for the full time, and it was still a bit hard. Still yummy and will make again. Jus...