Caramel-Pumpkin Mousse Tart With Pecan Crumble

Ohhhhh but the crumble topping with caramel drizzle is scrumptious! Prep time includes chill time. From Kraft.

• Ready In: 4 hrs 12 mins
• Serves: 10

Ingredients

• 60  vanilla wafers, divided
• 1⁄2 cup butter, melted and divided
• 1⁄3 cup  chopped pecans
• 2  tablespoons brown sugar
• 1 3⁄4 teaspoons pumpkin pie spice, divided
• 1 (8 ounce) package cream cheese, softened
• 1  cup canned pumpkin (pure pumpkin not pie filling)
• 1 (3 1/2ounce) package  vanilla flavor instant pudding mix
• 1⁄2 cup milk
• 1  cup  thawed refrigerated  whipped topping
• 12  caramels, unwrapped
• 1  tablespoon water

Directions

1. Heat oven to 350ºF.
2. Crush 50 vanilla 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 teaspoon pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with crust. Bake 10 to 12 minutes or until both are light golden brown; cool.
3. 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 refrigerated 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.
4. Sprinkle nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 minutes or until caramels are melted, stirring after 45 seconds. Drizzle over tart.