How to make NE Harvest Squares

This wonderful dessert recipe brings home the taste and smell of an old fashioned New England autumn any time of year!

Instructions

Difficulty: Moderate

Things You’ll Need:

• FOR SQUARES BATTER:
• 1 can pumpkin or squash pie filling
• 1 can evaporated (not condensed) milk
• 3 eggs
• 2 tsp. cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 box yellow cake mix
• 2 sticks butter, melted
• wax paper
• FOR TOPPING MIX:
• 1 - 8 oz. block cream cheese, softened
• 1 - 8 oz container non-dairy whipped topping ( I use Cool Whip)
• 1 tbsp. confectionary sugar

1. Preheat oven to 350 degrees.
2. Using an electric mixer, combine pie filling, evaporated milk, eggs, both sugars & cinnamon in a large bowl until well mixed. Line a 13" x 9" pan with wax paper, pushing it into the corners and up the sides. Pour the mixture into the pan.
3. Sprinkle the cake mix evenly over the batter and drizzle the melted butter over the cake mix. Bake at 350 degrees for 50 - 55 minutes until top begins to brown. Don't worry if the cake seems loose and undercooked, it will set up as it cools. Allow cake to cool for 20 - 25 minutes.
4. While cake is cooling, mix all topping ingredients together in a bowl until well blended and set aside. Cover cake pan with a cookie sheet and invert. Carefully remove the wax paper from the cake and spread beaten topping mixture over the top. Chill in refrigerator and cut into squares.

Tips & Warnings

• This dessert can sit at room temperature for a few hours, but should be refrigerated to keep for any longer than that.