Caramel Cream Pie
Ready In: 30 mins
Serves: 8
Yields: 1 pie
Ingredients
- 1 (14 ounce) bag caramels (unwrapped)
- 1 (1/4ounce) envelope unflavored gelatin
- 12 ounces Cool Whip
- 1 cup milk
- 1⁄4 cup warm water
- 1 (9 inch) baked pie crusts
Directions
- Prepare your pie crust and let it cool.
- In a small bowl, combine gelatin with warm water. Let soften about 10 minutes.
- In a small saucepan, combine caramels and milk. Cook and stir over a medium heat stirring frequently til mixture is smooth.
- Transfer to a medium bowl and add gelatin. Mix thoroughly and chill for 30 minutes.
- Don't let it chill longer. The mixture will become too thick to work with, and filling will be lumpy.
- Mix chilled caramel with half of cool whip. Pour into baked pie shell and chill another 3 hours til firm. Before serving top pie with remaining cool whip, or dollop on individual servings.
- This is good with candied nuts on top.
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