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 |
FILLING
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.