Caramel-Pumpkin Mousse Tart with Pecan Crumble

• 60 Nilla Vanilla Wafers, divided
• 1/2 cup butter, melted, divided
• 1/3 cup chopped pecans
• 2 Tbsp. brown sugar
• 1-3/4 tsp. pumpkin pie spice, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup canned pumpkin
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1/2 cup milk
• 1 cup thawed Cool Whip Whipped Topping
• 12 Kraft Caramels
• 1 Tbsp. water

1. Heat oven to 350 degrees F.
2. Crush 50 wafers to form fine crumbs; mix with 1/3 cup butter.
3. Press onto bottom of 9-inch tart pan with removable bottom.
4. Coarsely crush remaining wafers; place in medium bowl.
5. Add remaining butter, nuts, sugar and 1/4 tsp.
6. pumpkin pie spice; mix well.
7. Spread onto bottom of shallow pan; place in oven along with the crust.
8. Bake 10 to 12 min.
9. or until both are light golden brown; cool.
10. Beat cream cheese and pumpkin in medium bowl with mixer until blended.
11. Add remaining spice and dry pudding mix; beat until blended.
12. Gradually beat in milk; spread over crust.
13. Top with Cool Whip, spreading to within 1/2 inch of edge.
14. Refrigerate 4 hours.
15. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container at room temperature until ready to use.
16. Run knife around tart to loosen from rim of pan; remove rim.
17. Sprinkle nut mixture over tart just before serving.
18. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min.
19. or until caramels are melted, stirring after 45 sec.
20. Cool slightly; drizzle over tart.

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

Taken from www.kraftrecipes.com/recipes/caramel-pumpkin-mousse-tart-pecan-crumble-138411.aspx (may not work)