56 Kraft caramels
2 c. milk
2 env. Knox plain gelatin
1/2 c. cold water
12 oz. Cool Whip
2 tsp. vanilla
1 baked pie crust
1/2 c. chopped pecans

Dissolve caramels and milk in top of double boiler. Add gelatin which has been dissolved in water. Cool. Let set until quite firm like jelly. Fold in Cool Whip and vanilla. Pour into baked crust and top with pecans. Chill overnight or several hours.