| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Wisconsin | Pies | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Crushed gingersnaps; (about 30) |
| 1/4 | c | Butter or margarine; melted |
| 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 |
INSTRUCTIONS
FILLING 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 <cairnann@yahoo.com> on Sep 28, 1998, converted by MM_Buster v2.0l.
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