Inner Chef

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Spiced Pudding Squares

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Spiced Pudding Squares



½ cup butter, melted, cooled

1 egg

1 pkg. (2-layer size) spice cake mix

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

1 cup cold milk

1½ tsp.  pumpkin pie spice

1 ½ cups thawed COOL WHIP Whipped Topping

2 Tbsp.  toffee bits


  1. HEAT oven to 375ºF. Mix first 3 ingredients just until blended; press onto bottom of 13×9-inch pan sprayed with cooking spray.
  2. BAKE 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
  3. BEAT pudding mix, milk and spice in medium bowl with whisk for 2 minutes. Gradually stir in COOL WHIP until well blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.




Prepare using a chocolate cake mix and 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding.


Dessert can be refrigerated up to 2 days before serving.


No pumpkin pie spice on hand? No problem! Here’s an easy way to make your own. For each 1 tsp. of pumpkin pie spice needed, just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.



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