Layered Pumpkin Dessert Bars Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended., Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.

Steps:

• Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
• Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
• Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
• Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
• Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

Steps:

• First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
• Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
• Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
• Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

Steps:

• Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
• Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
• Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.