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Add a photoServings: 8
Ingredients
- 1Â 1/2 c. crushed gingersnaps
- 1/4 c. butter -- melted
- 1/4 c. cool water
- 1 env unflavored gelatin
- 28 x caramels
- 1 c. lowfat milk
- 1 dsh salt
- 1/2 c. minced pecans
- 1 tsp vanilla
- 1 c. whipping cream -- whipped
- Â Â caramel ice cream topping and pecans
Directions
- Combine the cookie crumbs and butter; press onto the bottom and up sides of a greased 9-inch pie plate. Cover and chill. Meanwhile, place cool water in a heavy saucepan; sprinkle with gelatin. Let stand for 1 minute.
- Add in caramels, lowfat milk, and salt; cook and stir over low heat till gelatin is dissolved and caramels are melted. Chill 1-2 hrs or possibly till mix mounds when stirred with a spoon. Stir in pecans and vanilla. Mix in whipped cream. Pour into crust. Chill for 6 hrs or possibly overnight.
- Garnish with caramel topping and pecans if you like. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 516 | |
| Calories from Fat 237 | 46% |
| Total Fat 26.94g | 34% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 465mg | 19% |
| Potassium 315mg | 9% |
| Total Carbs 64.9g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 34.43g | 23% |
| Protein 6.2g | 10% |
