Directions:
- Combine cookie crumbs and butter and press on bottom and up the sides of a greased 9 pie plate. Cover and chill.
- Place cold water in heavy saucepan and sprinkle with gelatin. Let stand 1 minute
- Add caramels, milk and salt. Cook and stir over low heat until gelatin is dissolved and caramels are melted. Refrigerate 1-2 hours or until mixture mounds when stirred with a spoon.
- Stir in pecans and vanilla. Fold in cool whip and pour into crust. Chill 6 hours or overnight.
- If desired, garnish with caramel ice cream topping and additional pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.45 Kcal (2225 kJ) | ||
| Calories from fat | 257.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.6g | 44% | |
|---|---|---|---|
| Cholesterol | 34.99mg | 12% | |
| Sodium | 347.58mg | 14% | |
| Potassium | 356.65mg | 8% | |
| Total Carbs | 65.5g | 22% | |
| Sugars | 34.39g | 138% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 143.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 334.78 Kcal (1402 kJ) | ||
| Calories from fat | 162.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.02g | 44% | |
|---|---|---|---|
| Cholesterol | 22.04mg | 12% | |
| Sodium | 218.95mg | 14% | |
| Potassium | 224.67mg | 8% | |
| Total Carbs | 41.26g | 22% | |
| Sugars | 21.67g | 138% | |
| Dietary Fiber | 1.4g | 9% | |
| Protein | 4.58g | 15% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2mg | 17% | |
| Calcium | 90.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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