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    Deal GURU
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    Default Fluffy Caramel Pie

    Fluffy Caramel Pie

    1-1/2 C. crushed gingersnaps (about 30 cookies)
    1/4 C. butter melted

    Filling:
    1/4 C. cold water
    1 envelope unflavored gelatin
    28 caramels
    1 C. milk
    dash salt
    1/2 C. chopped pecans
    1 t. vanilla
    1 C. whipping cream, whipped
    Caramel ice cream topping and additional pecans-optional

    Combine cookie crumbs and butter and press in the bottom and up sides of a greased 9" pie pan. Cover and chill.

    Place cold water in a heavy saucepan and sprinkle with gelatin. Let stand 1 minute. Add caramels, milk and salt. 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.

    Stir in pecans and vanilla.

    Fold in whipped cream and pour in crust.

    Refrigerate 6 hours or overnight. Garnish with ice cream topping and pecans if desired. Store in refrigerator.

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