Raspberry pretzel delight
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Crushed pretzels |
| ¼ | cup | Sugar |
| ½ | cup | Margarine or butter, melted |
| Filling: | ||
| 1 | (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 |
| Topping: | ||
| 1 | (21 oz) can raspberry fruit pie filling | |
Directions
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