Spiced Pudding Squares
½ cup butter, melted, cooled
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
- HEAT oven to 375ºF. Mix first 3 ingredients just until blended; press onto bottom of 13×9-inch pan sprayed with cooking spray.
- BAKE 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
- 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.
KRAFT KITCHENS TIPS
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.
PUMPKIN PIE SPICE SUBSTITUTE
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.