1 env. unflavored gelatin
1/4 c. cold water
1/2 lb. vanilla caramels
3/4 c. milk
Dash of salt
1 c. heavy cream (whipped)
1 c. chopped pecans
Graham cracker crust

Soften gelatin in cold water. Melt caramels in milk over double boiler. Add softened gelatin and salt. Stir well. Chill until slightly set. Then fold in whipped cream and chopped nuts. Pour mixture into graham cracker crust. Chill until firm, then serve.