Fluffy Caramel Pie

• 1-1/2 cups crushed gingersnaps (about 30 cookies)
• 1/4 cup butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 28 caramels
• 1 cup milk
• Dash salt
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• Caramel ice cream topping and additional pecans, optional

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

crushed gingersnaps, butter, unflavored gelatin, cold water, caramels, milk, salt, pecans, vanilla, heavy whipping cream, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/fluffy-caramel-pie/ (may not work)