Chocolate Pecan Caramel Pie

Heat oven to 350°F.

Combine cookie crumbs, nuts and 3 Tbsp. butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.  Set aside.

Place caramels in small saucepan.  Add 2 Tbsp. whipping cream and the remaining butter; cook on low heat until caramels are completely melted and sauce is well blended, stirring frequently. Pour into prepared crust; set aside until ready to use.

Sprinkle gelatin over cold water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring frequently. Stir in 1/2 cup of the remaining whipping cream and the chocolate. Cook until chocolate is completely melted, stirring frequently. Cool 15 min.

Beat 1 cup of the remaining whipping cream and the vanilla in large bowl with mixer on high speed until thickened. Gradually beat in chocolate mixture until mixture is light and fluffy. Spread over caramel layer in crust.

Refrigerate 3 hours or until firm.

Beat remaining whipping cream in medium bowl with mixer on high speed until stiff peaks form. Spoon over pie just before serving.