Makeover Crunchy Pumpkin Dessert Squares |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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By combining Cindyâs efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now thatâs something to celebrate at any gathering this year! Cindy Styles â Goldsboro, North Carolina Ingredients:
1 can (30 ounces) pumpkin pie filling |
1 can (12 ounces) fat-free evaporated milk |
3 eggs |
1 package yellow cake mix (regular size) |
2/3 cup chopped pecans |
1 cup reduced-fat butter, melted |
1-1/4 cups fat-free whipped topping |
Directions:
1. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
2. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers. Yield: 20 servings.
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