Pumpkin Spiced Crispy Rice Treats With Maple Cheesecake Topping

• 1/4 cups Margarine
• 1 bag (10 Oz. Size) Kraft Pumpkin Spice Mallows
• 6 cups Crispy Rice Treats
• 8 ounces, weight Reduced-fat Cream Cheese, Softened
• 1/2 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Maple Extract
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1 cup Lite Cool Whip

1. For the pumpkin spice crispy rice treats:
2. Spray s 13x9-inch pan with cooking spray.
3. Microwave margarine in a large microwavable bowl on high for 45 seconds or until melted. Add marshmallows and toss to coat. Microwave 1 1/2 minutes or until marshmallows are melted, stirring after 45 seconds.
4. Add cereal, mix well. Press cereal mixture firmly onto the bottom of the prepared pan. Put in the refrigerator to cool while preparing the cheesecake.
5. For the maple cheesecake:
6. Beat cream cheese, sugar, vanilla extract, maple extract, cinnamon, cloves, and nutmeg until smooth. Fold in whipped cream.
7. Spread cheesecake over crispy rice treats. Refrigerate about an hour to set.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-spiced-crispy-rice-treats-with-maple-cheesecake-topping/ (may not work)