Title: Fluffy Caramel Pie
Categories: Pies
Yield: 8 Servings

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. 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 on Sep
28, 1998, converted by MM_Buster v2.0l.