Smart-Choice Caramel-Pumpkin Mousse Tart

• 60 reduced-fat vanilla 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 Neufchatel Cheese, softened
• 1 cup canned pumpkin
• 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
• 1/2 cup milk
• 1 cup thawed COOL WHIP LITE Whipped Topping
• 12 KRAFT Caramels
• 1 Tbsp. water

1. Heat oven to 350 degrees F.
2. Crush 10 wafers coarsely; place in medium bowl.
3. Reserve for later use.
4. Finely crush remaining wafers; mix with 1/3 cup butter.
5. Press onto bottom of 9-inch tart pan with removable bottom.
6. Add remaining butter, nuts, sugar and 1/4 tsp.
7. pumpkin pie spice to reserved crumbs; mix well.
8. Spread onto bottom of shallow pan; place in oven along with the tart crust.
9. Bake 10 to 12 min.
10. or until both are light golden brown; cool.
11. Beat Neufchatel and pumpkin in medium bowl with mixer until blended.
12. Add remaining pie spice and dry pudding mix; beat until blended.
13. Gradually beat in milk; spread over crust.
14. Top with COOL WHIP, spreading to within 1/2 inch of edge.
15. Refrigerate 4 hours.
16. Meanwhile, break nut mixture into smaller pieces; store in airtight container until ready to use.
17. Run knife around tart to loosen from rim of pan just before serving; remove rim.
18. Sprinkle nut mixture over tart.
19. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min.
20. or until caramels are melted, stirring after 45 sec.
21. Drizzle over tart.

vanilla wafers, butter, pecans, brown sugar, pumpkin pie spice, cheese, pumpkin, sugar, milk, topping, caramels, water

Taken from www.kraftrecipes.com/recipes/smart-choice-caramel-pumpkin-mousse-tart-149087.aspx (may not work)