HEAT oven to 350°F.
LINE 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
BEAT cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
BAKE 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
MEANWHILE, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
SPREAD whipped topping mixture onto dessert; sprinkle with cinnamon.
Recipe from Kraft
Posted by She Cleans