Oreo™ Pumpkin Cream Cheese Brownie Bars

Prep 20 min
Total 3 hr 45 min
Servings 24

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A perfect and simple fall dessert--your new go-to treat! This stacked bar starts with a rich, fudgy brownie base layered with a no-bake pumpkin cream cheese mixture and topped with whipped topping and Oreo™ cookies.

Ingredients

2 boxes Betty Crocker™ chocolate chunk brownie mix
Water, vegetable oil and eggs called for on boxes for cakelike brownies
16 Oreo™ chocolate sandwich cookies, coarsely chopped (about 2 cups)
1 package (250 g) cream cheese, softened
1/3 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
3 cups frozen whipped topping, thawed

Steps

1

Heat oven to 350ºF. Spray bottom of 13x9-inch pan with cooking spray.
2

Make brownie batter as directed on boxes for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 27 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, at least 1 hour.
3

In medium bowl, beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 1 cup of the whipped topping. Spread evenly over crust. Spread remaining whipped topping over top. Refrigerate 2 hours.
4

When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Trademarks referred to herein are the properties of their respective owners.
To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
You can freeze leftover pumpkin in airtight container for your favourite recipes. Just thaw and stir before adding.