CARAMEL PUMPKIN MOUSSE TART THANKSGIVING DESSERT RECIPE | Easy Beautiful Desserts
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CARAMEL PUMPKIN MOUSSE TART THANKSGIVING DESSERT RECIPE

Written By sonali on Sunday 23 November 2014 | Sunday, November 23, 2014

Fixings

60  Wafers, isolated

1/2 glass butter, liquefied, partitioned

1/3 glass cleaved pecans

2 Tbsp. brown sugar

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

1 pkg. (8 oz.) block cream cheese, relaxed

1 glass canned pumpkin

1 pkg. (3.4 oz.) vanilla pudding blend

1/2 glass milk

1 glass defrosted COOL WHIP Whipped Topping

12 caramels

1 Tbsp. water

Guidelines

Heat  oven to 350ºf.

Pound  50 wafers to structure fine morsels; blend with 1/3 glass butter. Press onto base of 9-inch tart container. Coarsely smash remaining wafers; put in medium vessel. Include remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice; blend well. Spread onto base of shallow skillet; put in stove alongside hull. Prepare 10 to 12 min. then again until both are light brilliant brown; cool.

Beat  cream cheese and pumpkin in medium dish with blender until overall mixed. Include remaining pie spice and dry pudding blend; beat until mixed. Continuously beat in milk; spread over covering. Top with COOL WHIP, spreading to inside 1/2 inch of edge. Refrigerate 4 hours. In the interim, break cooled heated nut mixture into more modest pieces; store in sealed shut compartment until prepared to utilize.

Sprinkle  nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. then again until caramels are softened, blending after 45 sec. Sprinkle over tart.
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