28 (1 pkg.) Kraft vanilla caramels
3/4 c. milk
1 pkg. Knox gelatin
1/4 c. cold water
Dash of salt
1 c. heavy whipping cream
1 tsp. vanilla
1/2 c. or more pecans

Melt caramels in milk over low heat. Dissolve Knox gelatin in water. Add dash of salt; mix with caramel mixture. Place in bowl in refrigerator until slightly set.

Mix whipping cream (like a small milk carton) with vanilla until fluffy. Mix with caramel mixture, mixing well. Add pecans; pour into graham cracker crust. Top with pecans and chill until set.