16 caramels
1/2 c. milk
24 lg. marshmallows
1/4 c. pecans
1 1/2 c. graham crackers (20)
4 tbsp. melted butter
1 tbsp. sugar
1 c. whipping cream

Crush crackers and add sugar and melted butter. Save 1/4 for topping. Pat crust in an 8 x 12 inch pan. Melt caramels in milk in double boiler. Add marshmallows and heat until melted. Chill. Fold in whipped cream and nut meats. Pour into crust and add reserved topping. Refrigerate overnight.