Categories: Pies, Christmas, Desserts, Cyberealm 
      Yield: 8 servings 
  
           Single pie crust of your 
           Choice 
           FILLING: 
      1    Envelope unflavored gelatin 
    1/4 c  Cold water 
      1 c  Milk 
     14 oz Package caramels 
  1 1/2 c  Whipped cream 
           TOPPING: 
      2 tb Sugar 
    1/4 c  Slivered almonds 
  
  Preheat oven to 450F. 
   
  Make pie crust of your choice for a unfilled one crust pie using a 9 
  inch pie pan. Bake at 450F for 9-11 minutes or until light golden 
  brown. Cool completely. 
   
  In a small bowl, soften gelatin in water; set aside. In a medium heavy 
  saucepan, combine milk and caramels, cook over low heat until 
  caramels are melted and mixture is smooth, stirring frequently.Add 
  softened gelatin; stir until gelatin is dissolved. Refrigerate about 
  1 hour our until mixture is slightly thickened but not set; stirring 
  occasionally. Fold caramel mixture into whipped cream. Pour into 
  cooled baked crust; spread evenly. Refrigerate 2 hours or until firm. 
   
  In a small skillet, combine sugar and almnds; cook over low heat until 
  sugar is melted and almonds are golden brown, stirring constantly. 
  Immediately spread on foil or greased cookie sheet. Cool; break 
  apart. Just before serving, garnish pie with caramelized almonds. 
   
  Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The 
  Pillsbury Bake-Off Cookbook, c. 1990