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Desserts

Caramel-Pumpkin Mousse Tart with Pecan Crumble

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video by: kraft
This Caramel-Pumpkin Mousse Tart was already delicious—then we decided to take it up a notch by adding the Pecan Crumble on top!
time
prep:
30 min
total:
4 hr 45 min
servings
total:
10 servings
Magazine Acquisition

What You Need

60
 vanilla 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

Make It

HEAT oven to 350ºF.

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.

Kraft Kitchens Tips

Healthy Living
Save 70 calories and 6 grams of fat, including 3 grams of saturated fat per serving by preparing with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Substitute
Prepare in 9-inch pie plate instead of the tart pan.
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