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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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