Friday, November 9, 2012

Caramel Pumpkin Mousse Tart

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

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.

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