Fluffy caramel pie

Yield: 8 Servings

Measure Ingredient
1½ cup Crushed gingersnaps; (about 30)
¼ cup Butter or margarine; melted
¼ cup Cold water
1 \N Envelope unflavored gelatin
28 \N Caramels
1 cup Milk
1 dash Salt
½ cup Chopped pecans
1 teaspoon Vanilla extract
1 cup Whipping cream; whipped
\N \N Caramel ice cream topping; for garnish
\N \N Additional pecans; optional


Combine the cookie crumbs and butter, press onto the bottom and up the sides of a greased 9 inch pie plate. Cove and chill. Meanwhile, place cold water in heavy saucepan; sprinkle with gelatin. Let stand for 1 minute. Add caramels, milk and salt; cook and stir over Low heat until gelatin is dissolved and caramels are melted. Refrigeratoe for 1 to 2 hours or until mixture mounds when stirred with a spoon. Stri in pecans and vanilla. Fold in whipping 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. Submitted to magazine by Ginger Hendricksen, Wisconsin Rapids, WS

Recipe by: Taste of Home magazine, June/July '98, p. 26 Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Sep 28, 1998, converted by MM_Buster v2.0l.

Similar recipes