Fluffy Caramel Pie - cooking recipe

Ingredients

1 1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
1/4 cup cold water
1 (1 ounce) envelope unflavored gelatin
28 caramels
1 cup milk
1 dash salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 cup Cool Whip

Preparation

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.