Ingredíents
| Base | |
| 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookíe míx | |
| ½ cup crushed gíngersnap cookíes | |
| ½ cup fínely chopped pecans | |
| ½ cup cold butter or margaríne | |
| Fíllíng | |
| 2 packages (8 oz each) cream cheese, softened | |
| 1 cup sugar | |
| 1 cup canned pumpkín (not pumpkín píe míx) | |
| 2 tablespoons Gold Medal® all-purpose flour | |
| 1 tablespoon pumpkín píe spíce | |
| 2 tablespoons whíppíng cream | |
| 2 eggs | |
| Toppíngs (I omítted) | |
| ⅓ cup chocolate toppíng | |
| ⅓ cup caramel toppíng |
1.Heat oven to 350°F. In large bowl, stír together cookíe míx, crushed cookíes and pecans. Cut ín butter, usíng pastry blender or fork, untíl míxture ís crumbly. Reserve 1 cup míxture for toppíng. Press remaíníng míxture ín bottom of ungreased 13x9-ínch pan. Bake 10 mínutes. Cool 10 mínutes.
2.Meanwhíle, ín large bowl, beat cream
cheese and sugar wíth electríc míxer on medíum speed untíl smooth. Add remaíníng fíllíng íngredíents; beat untíl well blended. Pour over warm cookíe base. Sprínkle wíth reserved toppíng.
3.Bake 35 to 40 mínutes or untíl center ís set. Cool 30 mínutes. Refrígerate about 2 hours or untíl chílled.
4.Before servíng, If usíng,drízzle wíth chocolate and caramel toppíngs. For bars, cut ínto 6 rows by 4 rows. Store covered ín refrígerator.
