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My review
Maple-Pumpkin Pie Bars
JELL-O
"Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch."
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Ingredients
1 h 35 m servings 225 calsOriginal recipe yields 24 servings (2 dozen bars)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Heat oven to 350 degrees F.
- Line 13x9-inch pan with 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.
- Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
- Bake 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
- Meanwhile, mix 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.
- Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.
Footnotes
- Special Extra:
- Garnish with toasted pecan halves.
Nutrition Facts
Per Serving: 225 calories; 10.3 g fat; 26.8 g carbohydrates; 3 g protein; 52 mg cholesterol; 328 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
8/27/2016
I couldn't find the pumpkin spice pudding in August so I used French vanilla pudding. I added 1 teaspoon of pumpkin spice to add a little pizzazz! I brought it to the summer karate picnic and it...
Most helpful critical review
11/11/2017
I made this recipe, and it was awful. It took more than 40 mins. And it Still did not get done, I had to put it down the garbage disposal.
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8/27/2016
I couldn't find the pumpkin spice pudding in August so I used French vanilla pudding. I added 1 teaspoon of pumpkin spice to add a little pizzazz! I brought it to the summer karate picnic and it...
10/24/2015
This was super good! I doubled the frosting and added extra maple syrup and pumpkin pie spice. Sooo goooood!!!
10/17/2015
Substituted a can of pumpkin pie filling for the canned pumpkin & pumpkin spice pudding mix - turned out fabulously! Next time I plan on putting a layer of chopped pecans between the cake & pump...
9/24/2017
Make it a day ahead, it's even better the second day.... if you have any left.
9/12/2017
As another person said, I used french vanilla pudding mix and added pumpkin pie spice (which is cinnamon, ginger, allspice and nutmeg, if you happen to have all those things separate). I cooked ...
8/23/2015
A lot more work then I expected nut overall it was worth it. I'd make them again given I had a couple hours to spare and a few hours in between
12/14/2017
I made this for dessert tonight as a kind of trial run for my holiday baking. I have to admit that it was not what I was expecting. I was a little terrified that the cake layer on the bottom was...
11/11/2017
I made this recipe, and it was awful. It took more than 40 mins. And it Still did not get done, I had to put it down the garbage disposal.