Fluffy Caramel Pie

Name: Fluffy Caramel Pie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving(s)
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

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Recipe 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!

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READY IN: 25mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

Combine cookie crumbs and butter and press on bottom and up the sides of a greased 9" pie plate. Cover and chill.
Place cold water in heavy saucepan and sprinkle with gelatin. Let stand 1 minute
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.
Stir in pecans and vanilla. Fold in cool whip and pour into crust. Chill 6 hours or overnight.
If desired, garnish with caramel ice cream topping and additional pecans.

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