| 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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