Yield: 8 Servings
|1½ cup||Crushed gingersnaps; (about 30)|
|¼ cup||Butter or margarine; melted|
|¼ cup||Cold water|
|1 \N||Envelope unflavored gelatin|
|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.