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

Calories 302kcal

Author Sara

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.

Cookie Crust Consistency: Ensure that the cookie crumb mixture for the crust is well combined with the melted butter and evenly pressed into the pan. This will help create a solid and uniform crust base for the dessert.
Chilling Time: Refrigerating the dessert for 2-3 hours before serving is crucial for allowing the layers to set properly. This chilling time helps the pudding layers firm up and allows the flavors to meld together, resulting in a delicious and cohesive dessert.
Garnish Variation: Feel free to get creative with the garnish. In addition to the ground cinnamon and nut topping, you can sprinkle extra crushed Oreos or toasted pecans on top for added texture and flavor. Customize the garnish to suit your taste preferences and presentation style.