Caramel Sauce: In saucepan, bring sugar and cream to boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened enough to coat spoon. Do not overcook. Stir in vanilla. Let cool for 3 minutes. (Sauce can be cooked completely and stored in airtight container for up to 4 weeks; reheat over medium heat before serving.) To serve, drizzle caramel sauce over pieces of pie. Makes 12 servings. Please Note: Choose a fruit-based mincemeat made without suet to layer with ice cream and caramel sauce in this festive dessert.