Yield: 16 Servings
|1½ cup||Crushed pretzels|
|½ cup||Margarine or butter, melted|
|1 \N||(12 oz) can sweetened condensed milk|
|1 pack||(3.4 oz) instant vanilla pudding and pie filling|
|1¾ cup||Frozen whipped topping, thawed|
|1 \N||(21 oz) can raspberry fruit pie filling|
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