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Oh my gosh are these ever delicious. One of the best dessert recipes I've prepared in a long time. All my guests raved. So very very moist and flavorful. This is a real keeper. Only change was I used Fat Free Cream Cheese but no one could even tell.
INGREDIENTS
8 tbsp softened Butter
3/4 cup Sugar, divided
3/4 cup Flour
8 oz Cream Cheese
1 pkg Pumpkin Pudding Mix (3.4 oz) + 1 3/4 cup Milk
8 oz thawed Frozen Whipped Topping
DIRECTIONS
Preheat oven to 350.
Line an 8×8″ dish with aluminum foil.
Cream the butter and 1/4 cup sugar until creamy.
Beat in the flour until well blended.
Press into bottom of prepared pan and bake 25 minutes or until lightly brown on edges.
Allow to cool.
Beat together cream cheese and 1/2 cup sugar until well blended.
Spread over cooled crust.
Prepare homemade pumpkin pudding (and allow to cool) or combine pudding mix and milk and beat for 3 minutes until barely thickened.
Spread pudding over the cream cheese.
Refrigerate until pudding is set (I left mine in overnight)
Remove from pan by lifting foil.
Cut into bars.
Spread whipped topping over bars.
INGREDIENTS
8 tbsp softened Butter
3/4 cup Sugar, divided
3/4 cup Flour
8 oz Cream Cheese
1 pkg Pumpkin Pudding Mix (3.4 oz) + 1 3/4 cup Milk
8 oz thawed Frozen Whipped Topping
DIRECTIONS
Preheat oven to 350.
Line an 8×8″ dish with aluminum foil.
Cream the butter and 1/4 cup sugar until creamy.
Beat in the flour until well blended.
Press into bottom of prepared pan and bake 25 minutes or until lightly brown on edges.
Allow to cool.
Beat together cream cheese and 1/2 cup sugar until well blended.
Spread over cooled crust.
Prepare homemade pumpkin pudding (and allow to cool) or combine pudding mix and milk and beat for 3 minutes until barely thickened.
Spread pudding over the cream cheese.
Refrigerate until pudding is set (I left mine in overnight)
Remove from pan by lifting foil.
Cut into bars.
Spread whipped topping over bars.
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