1 envelope unflavored gelatin
1/4 c cold water
1 pt whipping cream — divided
6 oz semisweet chocolate chips
2 ea eggs
1 ts vanilla
1 bag Kraft caramels
2 c chocolate wafer cookies
3/4 c pecans
1/2 c butter — melted
Combine crust ingredients. Press in pie plate. Bake at 350 degrees
10 minutes. Cool. Sprinkle gelatin over cold water. Let stand 1
minute. Put in saucepan, stir over low heat until dissolved. Add 1
cup of cream and bring to boil. Put chocolate chips in food
processor. Pour milk mixture into processor and blend until chocolate
is melted. Add 1/2 cup cream, eggs and vanilla. Beat until smooth.
Chill until thick. In bowl mix unwrapped caramels and 1/4 cup cream.
Heat in microwave until melted. Stir until smooth. Pour into crust.
Cool. Add chocolate mixture on top. Chill. Top with whipped cream.