Fluffy Caramel Pie

• 1 1/2 cups crushed gingersnaps (about 30 cookies)
• 1/4 cup butter, melted
• 1/4 cup cold water
• 1 (1 ounce) envelope unflavored gelatin
• 28 caramels
• 1 cup milk
• 1 dash salt
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 1 cup Cool Whip

1. Combine cookie crumbs and butter and press on bottom and up the sides of a greased 9" pie plate. Cover and chill.
2. Place cold water in heavy saucepan and sprinkle with gelatin. Let stand 1 minute
3. Add caramels, milk and salt. Cook and stir over low heat until gelatin is dissolved and caramels are melted. Refrigerate 1-2 hours or until mixture mounds when stirred with a spoon.
4. Stir in pecans and vanilla. Fold in cool whip and pour into crust. Chill 6 hours or overnight.
5. If desired, garnish with caramel ice cream topping and additional pecans.

crushed gingersnaps, butter, cold water, unflavored gelatin, caramels, milk, salt, pecans, vanilla

Taken from www.food.com/recipe/fluffy-caramel-pie-310971 (may not work)