CARAMEL PIE
- 1 envelope unflavored gelatin
- 28 caramels
- 1 /2 cup chopped pecans (optional)
- 2 cups Cool Whip
- Caramel ice cream topping
- ½ cup cold water
- 1 cup milk
- 1 teaspoon vanilla
- dash salt
- graham cracker crust
- In a small saucepan, sprinkle gelatin over cold water.
- Let stand 1 minute.
- Add caramels. milk, and salt.
- Heat over low heat, still till gelatin is dissolved and caramels are melted.
- Refrigerate 1 - 2 hours or till mixture mounds when stirred.
- Stir in pecans and vanilla.
- Fold in Cool Whip.
- Pour into crust.
- Refrigerate overnight.
- Drizzle with ice cream topping if desired.
- Sprinkle with pecans and serve
Recipe by Amish 365 at https://www.amish365.com/beyond-pumpkin-7-amish-thanksgiving-pies/
3.4.3177