FLUFFY CARAMEL PIE

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Fluffy Caramel Pie image

from Taste of Home. I havent tried it, but wanted to post for future use. Needs to chill a long time so plan ahead!

Provided by Jennygal

Categories     Pie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • Combine cookie crumbs and butter and press on bottom and up the sides of a greased 9" pie plate. Cover and chill.
  • Place cold water in heavy saucepan and sprinkle with gelatin. Let stand 1 minute
  • 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.
  • Stir in pecans and vanilla. Fold in cool whip and pour into crust. Chill 6 hours or overnight.
  • If desired, garnish with caramel ice cream topping and additional pecans.

Nutrition Facts : Calories 472.4, Fat 21.2, SaturatedFat 8.7, Cholesterol 22, Sodium 449.3, Carbohydrate 64.5, Fiber 1.6, Sugar 34.1, Protein 8.8

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