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Fluffy Caramel Pie Recipe

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This recipe for Fluffy Caramel Pie is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cp gingersnaps, crushed (about 30 cookies)
1/4 cp butter, melted

Filling:
1 envelope unflavored gelatin
1/4 cp cold water
28 caramels
1 cp milk
dash salt
1/2 cp chopped pecans
1 tsp vanilla extract
1 cp heavy whipping cream, whipped
caramel ice cream topping and caramel

Directions:
Directions:
1) In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9 inch pie plate.
2) Cover and refrigerate.
3) Meanwhile in a small saucepan, sprinkle over cold water; let stand for 1 min.
4) Add caramels, milk and salt.
5) Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted.
6) Refrigerate for 1- 2 hours or until mixture mounds when stirred with a spoon.
7) Stir in pecans and vanilla into caramel mixture.
8) Fold in whipped cream.
9) Pour into crust.
10) Refrigerate for 6 hrs or overnight.
11) Garnish with ice cream and peanuts, if desired.
12) Store in refrigerator.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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