Raspberry pretzel delight

Yield: 16 Servings

Measure Ingredient
1½ cup Crushed pretzels
¼ cup Sugar
½ cup Margarine or butter, melted
\N \N Filling:
1 \N (12 oz) can sweetened condensed milk
½ cup Water
1 pack (3.4 oz) instant vanilla pudding and pie filling
1¾ cup Frozen whipped topping, thawed
\N \N Topping:
1 \N (21 oz) can raspberry fruit pie filling

Servings: 16

Crust:

Heat oven to 350 degrees. In a large bowl, combine all crust ingredients; mix well. Press into ungreased 13 x 9 inch pan. Bake at 350 degrees for 8 minutes; cool.

In same large bowl, combine condensed milk and water; blend well.

Beat in pudding mix for 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled crust. Refrigerate until filling is firm, about 1 hour.

Spoon fruit topping over filling. Cover; refrigerate until serving time. Garnish with frozen whipped topping, fresh raspberries and mint leaves it desired. Stor in refrigerator. Posted by Linda Davis

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