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    Fluffy Caramel Pie


    Source of Recipe


    CD Kitchen

    List of Ingredients




    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

    Recipe



    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 min. Add caramels, milk and salt; cook and stir over Low heat until gelatin is dissolved and caramels are melted. Refrigerate for 1 to 2 hrs or until mixture mounds when stirred with a spoon. Stir in pecans and vanilla. Fold in whipping cream. Pour into crust. Refrigerate for 6 hrs or overnight. Garnish with ice cream topping and pecans, if desired. Store in the refrigerator. Yield: 6-8 servings.


 

 

 


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