Caramel-Pumpkin Mousse Tart with Pecan Crumble

Prep time30 min

Total time4hr 45min

ServingsMakes 10 servings.

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 whipped topping, 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.

Better For You
Save 70 calories and 6 grams of fat, including 3 grams of saturated fat per serving by preparing with Reduced Fat NILLA Wafers, Neufchatel cheese, vanilla fat-free sugar-free instant pudding mix and frozen lite whipped topping.
Substitute
Prepare in 9-inch pie plate instead of the tart pan.

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Nutrition Information Nutrition Per Serving
Calories	410
	% Daily Value*
Total fat 26g
Saturated fat 14g
Cholesterol 60mg
Sodium 420mg
Carbohydrate 40g
Dietary fiber 1g
Total sugars 27g
Protein 4g
Vitamin A	90 %DV
Vitamin C	2 %DV
Calcium	8 %DV
Iron	6 %DV

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