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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.
Servings 12 bars
Author Sara

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 ½ cups cold milk
  • ½ 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
  • ¼ cup powdered sugar
  • Ground cinnamon and nut topping for garnish

Instructions

For the Crust

  • Pulse the cookies in a food processor until you achieve a crumb mixture.
  • In a small bowl, mix the cookie crumb mixture with the melted butter and press into greased 8x8 inch pan.
  • Bake in preheated 350 degree oven for 15-17 minutes.
  • Allow to cool.

For the Middle Layer

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

For the Top Layer

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