1 pkg. (2-layer size) yellow cake mix
4 eggs; divided
1/2 cup butter or margarine; melted
1/2 cup packed brown sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese; softened
1 can (15 oz.) pumpkin
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding (if you cannot find pumpkin, try vanilla
1 env. DREAM WHIP Whipped Topping Mix
1/3 cup milk
3 Tbsp. maple syrup
1/8 tsp. ground cinnamon
HEAT oven to 350°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.
Garnish with toasted pecan halves.
makes 24 Servings