Fluffy Caramel Pie
"from Taste of Home. I havent tried it, but wanted to post for future use.
Needs to chill a long time so plan ahead!"
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I am the mother of two young boys ages 4 & 2 and an insurance broker. I am an avid reader, and I love to scrapbook my children. I like fast, easy to prepare meals. I have loved to bake for a long time and have
recently started to enjoy cooking. I have the largest sweet tooth known to man! Im also a really picky eater, so I have a hard time finding a balance between what I should cook for my family and what I will actually eat. I love this website, it has become an addiction!
