CARAMEL CHIFFON PIE

Ingredients:

• 28 caramels
• 1 1/4 c. water
• 1 envelope (1 Tbsp.) unflavored gelatin
• 1/2 tsp. vanilla
• 1 c. heavy cream, whipped
• 3/4 c. chopped pecans
• 9-inch baked pastry shell

Instructions:

1. Melt caramels with 1 c. water in a double boiler, stirring until smooth.
2. Soften gelatin in 1/4 c. water; dissolve in the hot caramel sauce.
3. Add vanilla and chill until slightly thickened.
4. Fold in whipped cream and 1/2 c. nuts.
5. Pour into pastry shell and sprinkle with remaining nuts.
6. Chill until firm and garnish with whipped cream.