1 1/2 c Crushed gingersnaps; (about
-30)
1/4 c Butter or margarine; melted
FILLING
1/4 c Cold water
1 Envelope unflavored gelatin
28 Caramels
1 c Milk
1 ds Salt
1/2 c Chopped pecans
1 ts Vanilla extract
1 c Whipping cream; whipped
Caramel ice cream topping;
-for garnish
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.
Yields
8 Servings