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Caramel-Pumpkin Mousse Tart with Pecan Crumble 

prep time
30 min
time
4 hr 45 min
servings
10 servings

what you need

  • 60  NILLA Wafers, divided
  • 1/2 cup butter, melted, divided
  • 1/3 cup chopped PLANTERS Pecans
  • 2 Tbsp. brown sugar
  • 1-3/4 tsp. pumpkin pie spice, divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup canned pumpkin
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/2 cup milk
  • 1 cup thawed COOL WHIP Whipped Topping
  • 12  KRAFT Caramels
  • 1 Tbsp. water

  • CRUSH 50 wafers to form fine crumbs; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan. Coarsely crush remaining wafers; place in medium bowl. Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with crust. Bake 10 to 12 min. or until both are light golden brown; cool.
  • BEAT cream cheese and pumpkin in medium bowl with mixer until well blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
  • SPRINKLE nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are melted, stirring after 45 sec. Drizzle over tart.

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