CARAMEL-PUMPKIN MOUSSE TART

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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

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

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