Caramel and marshmallow cream pie

PECAN CARAMEL CREAM SQUARES

16 vanilla caramels (3/4 c.)

24 lg. marshmallows (4 c.)

1/2 c. milk

1 c. chopped toasted pecans

1 c. whipping cream

1 c. graham cracker crumbs

4 tbsp. butter, melted

Put caramels, marshmallows and milk in top of double boiler. Place over but not touching boiling water. Cook, stirring occasionally until mixture is melted, smooth, about 25 minutes.

Remove from heat. Cool. Stir in pecans. Whip cream and fold into caramel mixture.

Combine graham cracker crumbs and butter. Reserve 1/4 cup crumb mixture. Press remainder into bottom of 10"x6"x2" pan. Turn caramel mixture into dish and sprinkle with reserved crumbs. Chill several hours or overnight. Cut into squares. Serves 10 to 12.