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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1020g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2065 (74%)|
|Amt Per Serving||% DV|
|Total Fat 229.5g||306 %|
|Saturated Fat 132g||660 %|
|Monounsaturated Fat 61.1g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 510mg||157 %|
|Sodium 2160.5mg||75 %|
|Potassium 1296.8mg||34 %|
|Total Carbohydrate 171.3g||50 %|
|Dietary Fiber 25.9g||104 %|
|Sugars, other 145.4g|
|Protein 31.3g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2801
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