Fluffy Caramel Pie

Submitted by Jennygal

"from Taste of Home. I havent tried it, but wanted to post for future use. Needs to chill a long time so plan ahead!"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 1⁄2 cups crushed gingersnaps (about 30 cookies)
• 1⁄4 cup butter, melted
• 1⁄4 cup cold water
• 1 (1 ounce) envelope unflavored gelatin
• 28 caramels
• 1 cup milk
• 1 dash salt
• 1⁄2 cup chopped pecans
• 1 teaspoon vanilla extract
• 1 cup Cool Whip

directions

1. Combine cookie crumbs and butter and press on bottom and up the sides of a greased 9" pie plate. Cover and chill.
2. Place cold water in heavy saucepan and sprinkle with gelatin. Let stand 1 minute
3. Add caramels, milk and salt. Cook and stir over low heat until gelatin is dissolved and caramels are melted. Refrigerate 1-2 hours or until mixture mounds when stirred with a spoon.
4. Stir in pecans and vanilla. Fold in cool whip and pour into crust. Chill 6 hours or overnight.
5. If desired, garnish with caramel ice cream topping and additional pecans.