FLUFFLY CARAMEL PIE

By AngelaJanet

Ingredients

• FILLING:
• 1 1/2 cups crushed gingersnaps
• 1/4 cup butteror margarine, melted
• 1 envelope unflavoured gelatin
• 1/4 cup cold water
• 28 caramels
• 1 cup milk
• dash salt
• 1/2 cup chopped pecans
• 1 tsp vanilla
• 1 cup whipping cream, whipped
• Caramel ice cream topping, optional
• Additional pecans, optional

Details

Servings 6

Preparation

Step 1

Combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and chill. Meanwhile, place cold water in a heavy saucepan, sprinkle with gelatin. Let stand 1 minute. Add caramels, milk and salt; cook and stir over low heat til gelatin is dissolved and caramels are melted. Refrigerate 1 -2 hours or til mixture mounds when stirred with a spoon. Stir in pecans and vanilla. Fold in whipped cream. Pour into crust. Refrigerate 6 hours or overnight. Garnish with ice cream topping and pecans if desired.