Fluffy Caramel Pie

By dashy_65

Ingredients

• FILLING:
• 1-1/2 cups crushed gingersnaps (about 30 cookies)
• 1/4 cup butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 28 caramels
• 1 cup milk
• Dash salt
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• Caramel ice cream topping and additional pecans, optional

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add caramels, milk and salt. Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon.

Stir pecans and vanilla into caramel mixture. Fold in whipped cream. Pour into crust. Refrigerate for 6 hours or overnight. Garnish with ice cream topping and pecans if desired. Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving equals 471 calories, 28 g fat (14 g saturated fat), 63 mg cholesterol, 362 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g protein.