South Jersey Dining Guide

Cynthia Caprio-Waller - Medford

1 envelope gelatin
1/4 cup water
28 caramels
3/4 cup milk
Dash of salt
1 cup heavy cream, whipped
1/2 cup pecans, chopped
1 tsp. vanilla
1 (9Ó) baked pie shell

Dissolve gelatin in water. Melt caramels in milk over hot water in double boiler. Add gelatin and salt and stir until it dissolves. Chill until slightly set. Fold in whipped cream, pecans and vanilla. Fill pie shell and chill 2 or 3 hours.

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