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