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margarine chocolate wafer cookies pecans caramels whipping cream unflavored gelatine cold water chocolate vanilla
Viewed: 21 - Published at: 2 years agoIngredients
- 6 Tbsp. margarine or butter, divided
- 20 chocolate wafer cookies, finely crushed (about 1 cup crumbs)
- 1/2 cup finely chopped PLANTERS Pecans
- 16 KRAFT Caramels
- 1 pt. (2 cups) whipping cream, divided
- 1 env. KNOX Unflavored Gelatine
- 1/4 cup cold water
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped
- 1 tsp. vanilla
Method
- Preheat oven to 350F.
- Microwave 5 Tbsp.
- of the margarine in medium microwaveable bowl on HIGH 30 sec.
- or until melted.
- Add wafer crumbs and pecans; mix well.
- Press firmly onto bottom and up side of 9-inch pie plate.
- Bake 10 min.
- Cool completely; set aside.
- Place caramels, 2 Tbsp.
- of the cream and the remaining 1 Tbsp.
- margarine in small saucepan; cook on low heat until caramels are completely melted and mixture is well blended, stirring frequently.
- Pour into prepared crust; cool while preparing filling.
- Sprinkle gelatine over cold water in small saucepan; let stand 1 min.
- Cook on low heat 5 min.
- or until gelatine is completely dissolved, stirring frequently.
- Stir in 1/2 cup of the cream and the chocolate.
- Cook until chocolate is completely melted, stirring frequently.
- Cool 15 min.
- Beat 1 cup of the cream and the vanilla in large bowl with electric mixer on medium speed until thickened.
- Gradually add chocolate mixture, beating until light and fluffy.
- Spread over caramel layer in crust.
- Refrigerate 3 hours or until firm.
- Beat remaining cream with electric mixer until stiff peaks form.
- Spoon over pie just before serving.
- Store leftover pie in refrigerator.
