Caramel Fluff Pie Recipe
Ingredients
| Caramels | 1/2 pound | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Gelatin envelope | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs), Whipped | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Vanilla | 1 Teaspoon | |
| 1 9-inch Gingersnap Crust | ||
Directions
Melt caramels in milk in top of double boiler over boiling water, stirring occasionally.
(Or heat over low heat, stirring constantly.) Add salt.
Soften gelatin in cold water; add to caramels; stir to dissolve.
Chill till mixture is partially set.
Fold in whipped cream, nuts, and vanilla.
Fill crust.
Chill 2 or 3 hours or till firm.
(Or heat over low heat, stirring constantly.) Add salt.
Soften gelatin in cold water; add to caramels; stir to dissolve.
Chill till mixture is partially set.
Fold in whipped cream, nuts, and vanilla.
Fill crust.
Chill 2 or 3 hours or till firm.
Chef
