Crush 10 wafers coarsely; place in medium bowl. Reserve for later use. Finely crush remaining wafers; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan with removable bottom.
Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice to reserved crumbs; mix well. Spread onto bottom of shallow pan; place in oven along with the tart crust. Bake 10 to 12 min. or until both are light golden brown; cool.
Beat Neufchatel and pumpkin in medium bowl with mixer until 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 nut mixture into smaller pieces; store in airtight container until ready to use.
Run knife around tart to loosen from rim of pan just before serving; remove rim. Sprinkle nut mixture over tart. 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.
Small Changes Add Up
Smart ingredient substitutions, such as reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping result in a savings of 70 calories and 6 grams of fat, including 3 grams of saturated fat per serving when compared to a traditional recipe.
If you don't have a tart pan, use a foil-lined 9-inch round pan instead. Prepare tart as directed. Use foil handles to remove tart from pan before topping with nut mixture and caramel sauce.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 1g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.