Ingredients:
- filling:
- 28 caramels
- dash salt
- caramel ice cream topping and additional pecans , optional
Directions:
- In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate.
- Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add caramels, milk and salt. Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon.
- Stir pecans and vanilla into caramel mixture. Fold in whipped 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.82 Kcal (3010 kJ) | ||
| Calories from fat | 354.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.34g | 61% | |
|---|---|---|---|
| Cholesterol | 51.85mg | 17% | |
| Sodium | 463.9mg | 19% | |
| Potassium | 471.13mg | 10% | |
| Total Carbs | 87.33g | 29% | |
| Sugars | 45.86g | 183% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 9.6g | 19% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.1mg | 23% | |
| Calcium | 191mg | 19% | |
| Amount Per 100 g | |||
| Calories | 347.37 Kcal (1454 kJ) | ||
| Calories from fat | 171.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.01g | 61% | |
|---|---|---|---|
| Cholesterol | 25.06mg | 17% | |
| Sodium | 224.18mg | 19% | |
| Potassium | 227.67mg | 10% | |
| Total Carbs | 42.2g | 29% | |
| Sugars | 22.16g | 183% | |
| Dietary Fiber | 1.43g | 12% | |
| Protein | 4.64g | 19% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 2mg | 23% | |
| Calcium | 92.3mg | 19% | |
* 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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