Caramel Candy Pie

Single pie crust of your choice

FILLING:
1 Envelope unflavored gelatin
1/4 cup Cold water
1 cup Milk
14 oz Package caramels
1 1/2 cups Whipped cream

TOPPING:
2 Tbsp. Sugar
1/4 cup Slivered almonds

Preheat oven to 450F.
Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan. Bake at 450F for 9-11 minutes or until light golden brown. Cool completely.

In a small bowl, soften gelatin in water; set aside. In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently. Add softened gelatin; stir until gelatin is dissolved.

Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm. In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving, garnish pie with caramelized almonds.

AUTHOR: Marla