Caramel Candy Pie

Steps

• 1

  In small bowl, sprinkle gelatin over water; let stand to soften. In 2-quart saucepan, cook caramels and milk over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Stir in softened gelatin. Refrigerate until slightly thickened, stirring occasionally, 45 to 60 minutes.
• 2

  Meanwhile, heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
• 3

  In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold thickened caramel mixture into whipped cream. Pour into cooled baked shell. Refrigerate at least 4 hours or overnight before serving.
• 4

  Meanwhile, line cookie sheet with foil. In 7-inch skillet, cook almonds and sugar over medium-low heat, stirring constantly, until sugar is melted and almonds are golden brown. Immediately spread on cookie sheet. Cool completely, then break apart.
• 5

  Just before serving, garnish pie with caramelized almonds. Store pie in refrigerator.