Maple-Pumpkin Pie Bars

Ingredients

• 0.5 cup brown sugar packed
• 0.5 cup butter melted
• 15 oz pumpkin canned
• 8 oz philadelphia cream cheese softened
• 4  eggs divided
• 0.1 tsp ground cinnamon 
• 3 Tbsp maple syrup 
• 0.3 cup milk 
• 3.4 oz jell-o pumpkin spice flavor pudding instant
• 1  env. dream whip whipped topping mix 
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• aluminum foil

Directions

1. Heat oven to 350F.
2. Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides; spray with cooking spray.
3. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
4. Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
5. Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
6. Meanwhile, beat 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.
7. Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.