Caramel-Pumpkin Mousse Tart with Pecan Crumble
60 NILLA 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. (8 oz.) 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
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.
Substitute in 9-inch pie plate instead of the tart pan.