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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I've got this chilling right now. I found this at razzledazzlerecipes. It comes out looking similar to this photo I found at cookiemadness. (I left out the pecans.) Ingredients:
1-1/2 c. crushed gingersnaps (about 30 cookies) |
1/4 c. butter melted |
1/4 c. cold water |
1 envelope unflavored gelatin |
28 caramels |
1 c. milk |
dash of salt |
1/2 c. chopped pecans |
1 t. vanilla |
1 c. whipping cream, whipped |
caramel ice cream topping and additional pecans-optional |
Directions:
1. Combine cookie crumbs and butter and press in the bottom and up sides of a greased 9 pie pan.
2. Cover and chill.
3. Place cold water in a heavy saucepan and sprinkle with gelatin.
4. Let stand 1 minute.
5. Add caramels, milk and salt.
6. 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.
7. Stir in pecans and vanilla.
8. Fold in whipped cream and pour in crust.
9. Refrigerate 6 hours or overnight.
10. Garnish with ice cream topping and pecans if desired. Store in refrigerator.
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