Desserts

Creamy Pumpkin Bars

photo by:

kraft

This recipe was very tasty! My husband asked if I could make it a tradition to make this same recipe every year for thanksgiving.

posted by

carissafajardo

on 11/8/2006

time

prep:

25 min

total:

2 hr 25 min

servings

total:

24 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/3

cup chopped PLANTERS Walnuts, toasted

1/4

cup sugar

1/2

cup butter or margarine, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cups cold milk, divided

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

can (16 oz.) pumpkin

tsp. pumpkin pie spice

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

MIX crumbs, nuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.

BEAT cream cheese and 1/2 cup milk in large bowl with mixer until well blended. Add remaining milk, dry pudding mixes, pumpkin and spice. Beat on low speed 2 min. or until well blended. Gently stir in half the COOL WHIP. Pour over crust.

REFRIGERATE 2 hours or until set. Top each serving with a dollop of remaining COOL WHIP just before serving.

Kraft Kitchens Tips

Size-Wise

Serve this indulgent treat on special occasions. It's sure to be a hit with your friends and family.

How to Toast Nuts

Spread nuts in single layer on baking sheet. Bake at 350°F 5 to 7 min. or until lightly toasted.

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

Rate recipes, or edit your previous ratings and more. Join / Sign In

dreamingpixie

posted:10/6/2010

The taste was okay, but it never set right and it was a mushy mess.

nanc06

posted:1/16/2009

it never set up - don't know what went wrong - would like some advise

caylaanne

posted:11/28/2008

This was an absolute hit at thanksgiving! I made it without walnuts and the crust is still yummy! I also used sugar free fat free instant pudding and fat free cream chease! It was so good!

cab384

posted:11/24/2008

does anyone know if you can make the crust without the walnuts in it?

carissafajardo

posted:11/8/2006

This recipe was very tasty! My husband asked if I could make it a tradition to make this same recipe every year for thanksgiving.

a cook

posted:11/4/2006

I have made this recipe 2x now and it is FAB! I would let it sit for 24 hours, that way it cuts nicely, like shown in the picture. I made it with Lite Cool Whip and Sugar Free Jello! Very Tasty and lite dessert!

michele491

posted:10/17/2006

This was a great recipe. I made this for the teens I work with and they loved it. It didn't stay together like in the picture, but everyone loved it any way. I will make it again this Thanksgiving season.

a cook

posted:9/18/2006

These bars were out of this world, I could just eat the batter alone. I do agree that it needs a kick of some sort. I was thinking E&J Cask & Cream, and it also could use the non-flavored jello stabilizer cuz it had no form at all. Other than that it was excellent!!! Good recipe.

Krystalfaleon

posted:2/16/2006

These bars were so good, I agree you should add more pumpkin spice to the batter. I would make this again, yummy!!!!

Bzzybmblebea

posted:11/18/2005

I thought it was great. I had read the comments other people had made and added more pumpkin spice to the recipe. I also added a package of unflavored gelatin to help hold it together. It worked! Everyone really enjoyed it but have been asked to add some kick to it, maybe some brandy? Will try that next time, maybe in the whip cream.

K:2699 v0:52528

send to a friend
digg	facebook	google
myspace	twitter	live
delicious	favorites	more

Creamy Pumpkin Bars

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

you may also enjoy