CARAMEL-PUMPKIN MOUSSE TART

Caramel-Pumpkin Mousse Tart image

Take this Caramel-Pumpkin Mousse Tart to the next level with the addition of pecan crumble on top! A pumpkin mousse tart is the perfect fall recipe for pumpkin fans!

Provided by My Food and Family

Categories Home

Time 4h45m

Yield 10 servings

Number Of Ingredients 12

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Ingredients

60 vanilla wafers, divided
1/2 cup butter, divided
1/3 cup chopped 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

Steps:

Heat oven to 350ºF.
Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; 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.
Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.

Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 55 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g