After going outside and cleaning your Ferrari parts why not go into the kitchen and make some goodies? These sound delicious!
Cookie Base
1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
Filling
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
Toppings
1/3 cup chocolate topping
1/3 cup caramel topping
1. Heat oven to 350°F. In large bowl, stir the cookie mix, crushed cookies and pecans together. Cut in the butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press the remaining mixture into the bottom of an un-greased 13×9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. In a large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with the chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.
