Mile High Pumpkin Pie Bars With Video

Mile High Pumpkin Pie Bars – Pumpkin and vanilla pudding “fluff” piled high on top of a golden Oreo crust, sprinkled with ground cinnamon and nut topping.

It was such a BEAUTIFUL weekend! Believe it or not it was in the high 70’s! We packed a cooler, threw some clothes in a bag and took the family up north to the cabin. We swam in the lake, took a walk and had a fabulous lunch with family and friends. I mean COME ON, right?

Just look at that beauty! When you wake up in the morning, look out your window, and see this, it almost brings tears to your eyes. I am in AWE of how great our God is! Although I didn’t break out into song standing there on our dock, in my mind I was certainly singing, “How Great Thou Art” on that beautiful Sunday morning. BREATHTAKING.

I even took some pics of my hubby. His birthday was Friday so we really ended up celebrating all weekend. Why? Because he likes it that way. And because he’s the love of my life, I like it that way, too!

So, I know what YOU’RE here for. Not necessarily to see beautiful trees or handsome men. If you like that, though, I’ll see what I can do in future posts. 😉

Yep, I know why you’re really here. You’re here to get the recipe for these AWESOME Mile High Pumpkin Pie Bars. I’m not going to lie. I’m not a huge pumpkin fan. In fact, seeing all of the pumpkin EVERYTHING lately makes me want to just rebel and post chocolate recipes all over the place. BUT, I know there are so many people out there who, unlike me, LOVE pumpkin.

So, I really bit the bullet, sucked it up and decided that I WAS going to post a pumpkin recipe, but it was going to be light, it was going to be subtle and it was going to be something EVEN I would enjoy. And I did. I enjoyed the heck out of these bars.

These bars are HEAVENLY – I whipped up a light, creamy pumpkin and vanilla pudding “fluff” and then piled it high on top of a golden Oreo crust- sprinkled the top with ground cinnamon and nut topping, and called it a day. Boy, was it a good day.

I was tempted to call this a “layered” dessert, but the layers aren’t really that distinct. You create the dessert in layers, but the top layers just kind of meld together creating a perfect vanilla pumpkin flavor. And the crust? Are you kidding me? Golden Oreos? Move over graham crackers. . .there’s a new crust in town.

Get out there and enjoy the fall. Enjoy the weather, enjoy the food. I’ve had my pumpkin, so I can call it good now for the season. Come Thanksgiving, I’m going to need some chocolate. Alright, alright. Just try these bars. . . they’re fab. That’s all I gotta’ say. Over and out.

Mile High Pumpkin Pie Bars

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Pumpkin and vanilla pudding “fluff” piled high on top of a golden Oreo crust, sprinkled with ground cinnamon and nut topping.

• Yield: 12 bars

Ingredients

For the Crust

• 25 golden Oreos (2 sleeves from an Oreo package)
• 4 tablespoons unsalted butter, melted

For the Middle Layer

• 3.4 oz. instant vanilla pudding
• 1 1/2 cups cold milk
• 1/2 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 cup whipped topping

For the Top Layer

• 3.4 oz. instant vanilla pudding
• 2 cups whipped topping
• 1 cup milk
• 1 teaspoon vanilla
• 1/4 cup powdered sugar
• Ground cinnamon and nut topping for garnish

Instructions

For the Crust

1. Pulse the cookies in a food processor until you achieve a crumb mixture.
2. In a small bowl, mix the cookie crumb mixture with the melted butter and press into greased 8×8 inch pan.
3. Bake in preheated 350 degree oven for 15-17 minutes.
4. Allow to cool.

For the Middle Layer

1. In a large bowl, beat pudding and milk until well blended.
2. Blend in pumpkin and pie spice. Fold in whipped topping.
3. Pour and smooth on top of Oreo crust.

For the Top Layer

1. In another bowl, beat pudding mix, cool whip and milk together until smooth.
2. Slowly beat in powdered sugar and vanilla until fluffy.
3. Layer on top of the middle layer of the dessert.
4. Garnish with ground cinnamon and nut topping.
5. Refrigerate for 2-3 hours before serving.

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