1 env. Knox unflavored gelatin
1/4 c. cold water
2 c. (1 pt.) whipping or heavy cream
1 bag (6 oz.) semi-sweet chocolate chips
2 eggs
1 tsp. vanilla extract
22 caramels (about 2 c.)
2 tbsp. butter
Chocolate Pecan Crust

In small saucepan, sprinkle gelatin over water. Let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to boiling point, add to blender with chocolate. Process until chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla. Process until blended. Pour into bowl. Chill until thickened, about 15 minutes.

In small pan, combine caramels, 1/4 cup cream and butter, simmer, stirring occasionally, until caramels are melted. Pour onto crust. Let cool 10 minutes. With whisk or spoon, beat gelatin mixture until smooth. Pour into crust, chill until firm. Garnish with remaining cream, whipped. 8 servings.

CHOCOLATE - PECAN CRUST:

Combine 2 cups chocolate wafer cookie crumbs. 3/4 cup finely chopped pecans and 1/2 cup melted butter. Press into 9 inch pie pan and up sides to form high rim. Bake at 350 degrees for 10 minutes. Cool.