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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I havent tried it, but wanted to post for future use. Needs to chill a long time so plan ahead. 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 |
Directions:
1. Combine cookie crumbs and butter and press on bottom and up the sides of a greased 9 pie plate. Cover and chill.
2. Place cold water in heavy saucepan and sprinkle with gelatin. Let stand 1 minute
3. 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.
4. Stir in pecans and vanilla. Fold in cool whip and pour into crust. Chill 6 hours or overnight.
5. If desired, garnish with caramel ice cream topping and additional pecans.
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