Caramel-Pumpkin Mousse Tart with Pecan Crumble

Ingredients

60  NILLA Wafers, divided

1/2 cup  butter, melted, divided

1/3 cup  chopped PLANTERS Pecans

2 Tbsp.  brown sugar

1-3/4 tsp.  pumpkin pie spice, divided

1 pkg.  (8 oz.) PHILADELPHIA 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.