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.