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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got this recipe from the ever-inspirational Anna at Cookie Madness. I love her blog and she has added lots of wonderful recipes to my collection. This is creamy, caramelly, and easy to make. Chill time is essential. I also drizzled a bit of caramel ice cream topping on this one. Very good. Ingredients:
1 (14 ounce) bag caramels (unwrapped) |
1 (1/4 ounce) envelope unflavored gelatin |
12 ounces cool whip |
1 cup milk |
1/4 cup warm water |
1 (9 inch) baked pie crusts |
Directions:
1. Prepare your pie crust and let it cool.
2. In a small bowl, combine gelatin with warm water. Let soften about 10 minutes.
3. In a small saucepan, combine caramels and milk. Cook and stir over a medium heat stirring frequently til mixture is smooth.
4. Transfer to a medium bowl and add gelatin. Mix thoroughly and chill for 30 minutes.
5. Don't let it chill longer. The mixture will become too thick to work with, and filling will be lumpy.
6. Mix chilled caramel with half of cool whip. Pour into baked pie shell and chill another 3 hours til firm. Before serving top pie with remaining cool whip, or dollop on individual servings.
7. This is good with candied nuts on top.
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