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:
4hrs 12mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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.

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