Yes! That's it! Thank you, Ginger. I honestly did search the forums and didn't find that. What was your search phrase?

Sure it's a little too late, but I've made this one before and it's delicious! Ooey Gooey Pumpkin Bars Makes 6-8 servings Cake: 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg fresh whipped cream, for serving 1. Preheat oven to 350 degrees F. 2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. 3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream

I found the one linked below looking for the recipe of one I love that came on a ready made pie crust box, years ago. Thought if I could find it online it would save me some typing.. LOL Guess I can't find it. ~wink~ Raspberry Cream Pie~Pillsbury off a Pie Crust Package ~I love this Pie!~ 1 double pie crust Filling 1 (3oz) pkg cream cheese softened 2 eggs, beaten (reserving 2 t) 1/4 c dairy sour cream 1/2 t grated lemon peel 1 c sugar 1/3 c flour 2 c fresh or frozen raspberries, thawed, drained (I've never tried it with fresh.) Heat oven to 400F. Prepare pie crust. In a medium bowl, beat cream cheese until smooth. Add remaining ingredients except raspberries, blend well. Pour into crust lined pan; sprinkle with raspberries over filling. To make lattice top, cut remaining crust into 1/2 wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush with reserved beaten egg. (I also sprinkle with a bit of sugar.) Bake at 400F for 40-50 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil after 20 minutes to prevent excess browning. Serve warm or refrigerate until thoroughly chilled. Store in the refridgerator. ~I like it warm and cold.~ Here's one more from that same package. Apple Praline Pie 1 double pie crust Filling: 4 c (6 med) sliced peeled apples 3/4 c sugar 1/4 c flour 1 t cinnamon 1/4 t salt 1/4 T butter Topping: 1/4 c butter 1/2 c firmly packed brown sugar 2 T milk or half and half 1/2 c chopped pecans Heat oven to 425F. In a large bowl combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust lined pan. Dot with 2 T butter. Top with second crust; seal edges and flute. Cut slits in several places on top crust. Bake at 425F for 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with foil strips after 15 minutes of baking to prevent excess browning. Remove from oven. Melt 1/4 c butter in small saucepan. Stir in brown sugar and milk. Slowly bring to a boil. Remove from heat; stir in pecans. Spread over top of pie. Place pie on cookie sheet. Return to oven; bake an additional 2-3 minutes or until topping bubbles. Cool at least 1 hr before serving. Tip: Two 21 oz cans apple pie filling can be substituted for all filling ingredients. Here is a link that might be useful: Cranberry-Raspberry Cream Cheese Pie

Check the first one below. Here is a link that might be useful: Candy Cane Pie