Blend gelatin and water in a saucepan. Stir in brown sugar, evaporated milk and salt. Cook over low heat, stirring constantly, until gelatin and sugar dissolve. Do not boil. Remove from heat and blend in the bulgur and vanilla. Chill until thick but not firm. Fold in the heavy cream. Turn into a mold which has been brushed with salad oil. Chill until firm. Unmold and garnish, if desired, with whipped cream and pecan halves.

To cook bulgur: Add 3/4 cup dry bulgur to 1 1/2 cups boiling water; stir. Turn down to simmer for 30 minutes. Drain excess water.