large bowl and chill until thickened, about 15 minutes. Meanwhile, in small saucepan, combine caramels, quarter cup of the cream, and butter. Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth. Pour onto Chocolate-Pecan Crust (recipe follows) to cover bottom; let stand at room temperature to cool, about 10 minutes. With wire whisk or spoon, beat gelatin mixture until smooth. Pour into prepared crust; chill until firm, about 3 hours. Garnish with remaining quarter cup of cream, whipped, and if desired, pecans.