FLUFFY CARAMEL PIE WITH GINGERSNAP CRUST

FOR THE CRUST:
1 1/2 cups crushed gingersnaps (about 30)
1/4 cup butter or margarine, melted
FOR THE FILLING:
1/4 cup cold water
1 envelope unflavored gelatin
28 caramels
1 cup milk
1 dash salt
1/2 cup chopped pecans
1 tsp vanilla extract
1 cup whipping cream, whipped
caramel ice cream topping (for garnish)
additional pecans (optional)

TO PREPARE THE CRUST:
Combine the cookie crumbs and butter, press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and chill.

TO PREPARE THE FILLING:
Meanwhile, place cold water in heavy saucepan; sprinkle with gelatin. Let stand for 1 minute.

Add caramels, milk and salt; cook and stir over Low heat until gelatin is dissolved and caramels are melted. Refrigerate for 1 to 2 hours or until mixture mounds when stirred with a spoon.

Stir in pecans and vanilla. Fold in whipping cream. Pour into crust. Refrigerate for 6 hours or overnight.

Garnish with ice cream topping and pecans, if desired. Store in the refrigerator.

Servings: 6-8
Source: Taste of Home magazine, June/July 1998
Submitted by Ginger Hendricksen, Wisconsin Rapids, WS