1/4 cup butter
1/4 cup cold water
1 envelope unflavored gelatin
28 caramels
1 cup milk
dash salt
1 teaspoon vanilla extract
1 cup whipped cream
Combine cookie crumbs and butter press into a 9" pie plate. Cover and chill. Place cold water in pan, sprinkle with gelatin, let stand 1 minute. Add caramels, milk and salt, cook over low heat until caramels are melted. Refrigerate 1-2 hours until mixture mounds when stirring. Whip cream to stiff peaks. Stir vanilla into caramel mixture, then fold in whipped cream. Pour over crust, refrigerate overnight. Top with drizzled caramel ice cream topping.
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