World Famous Recipes

1 1/2 cups vanilla wafer crumbs (about 25 wafers)

1/4 cup margarine or butter (1/2 stick) — melted

30 vanilla caramels

2 tablespoons margarine or butter

2 tablespoons water

1/2 cup chopped pecans — toasted

2 (3 ounce) packages cream cheese — softened

1/3 cup powdered sugar

1 (4 ounce) bar sweet cooking chocolate

3 tablespoons hot water

1 teaspoon vanilla

2 cups whipping (heavy) cream

2 tablespoons powdered sugar

Easy Chocolate Curls, if desired — (recipe in directions)

Heat oven to 350F. Mix crumbs and 1/4 cup margarine. Press mixture firmly

against side and bottom of pie plate, 9 × 1 1/4 inches. Bake 10 minutes; cool.

Heat caramels, 2 tablespoons margarine and 2 tablespoons water over medium

heat, stirring frequently, until caramels are melted. Pour into crust.

Sprinkle with pecans. Refrigerate about 1 hour until chilled.

Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over

caramel layer; refrigerate.

Heat chocolate and 3 tablespoons hot water over low heat, stirring

constantly, until chocolate is melted. Cool to room temperature. Stir in

vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled

medium bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into

remaining whipped cream. Spread over cream cheese mixture. Top with

reserved whipped cream and Easy Chocolate Curls. Refrigerate any remaining

pie. Yield: 12 servings.