Directions:
- Combine cookie crumbs and butter and press in the bottom and up sides of a greased 9 pie pan.
- Cover and chill.
- Place cold water in a heavy saucepan and sprinkle with gelatin.
- Let stand 1 minute.
- Add caramels, milk and salt.
- Cook and stir over low heat till gelatin is dissolved and caramels are melted. Refrigerate 1-2 hour or till mixture mounds when stirred with a spoon.
- Stir in pecans and vanilla.
- Fold in whipped cream and pour in crust.
- Refrigerate 6 hours or overnight.
- Garnish with ice cream topping and pecans if desired. Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.16 Kcal (2224 kJ) | ||
| Calories from fat | 257.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.6g | 44% | |
|---|---|---|---|
| Cholesterol | 34.99mg | 12% | |
| Sodium | 347.33mg | 14% | |
| Potassium | 356.65mg | 8% | |
| Total Carbs | 65.5g | 22% | |
| Sugars | 34.39g | 138% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 143.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 342.24 Kcal (1433 kJ) | ||
| Calories from fat | 165.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 44% | |
|---|---|---|---|
| Cholesterol | 22.54mg | 12% | |
| Sodium | 223.79mg | 14% | |
| Potassium | 229.8mg | 8% | |
| Total Carbs | 42.2g | 22% | |
| Sugars | 22.16g | 138% | |
| Dietary Fiber | 1.43g | 9% | |
| Protein | 4.64g | 14% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2mg | 17% | |
| Calcium | 92.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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