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 13×9-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.
Extra:
Garnish with toasted pecan halves.
makes 24 Servings