1-1/2 C. crushed gingersnaps (about 30 cookies)
1/4 C. butter melted
1/4 C. cold water
1 envelope unflavored gelatin
1 C. milk
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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