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. Meanwhile, ina 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. Stir pecans and vanilla into caramel mixture. Fold in whipped cream. Pour into crust. Refrigerate for hours or overnight. Garnish with ice cream topping and pecans if desired. Store in the refrigerator.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 8|
|Calories from Fat: 180 (40%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 28.1mg||9 %|
|Sodium 412.3mg||14 %|
|Potassium 256.3mg||7 %|
|Total Carbohydrate 55.9g||16 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 54.3g|
|Protein 13.8g||20 %|
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Calories per serving: 448
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