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Raspberry Pretzel Delight
Yields: 16 serving(s)
Ingredients
- 1 1/2 cup(s) crushed pretzels
- 1/4 cup(s) sugar
- 1/2 cup(s) margarine or butter, melted
- Filling:
- 1 (12 oz) can sweetened condensed milk
- 1/2 cup(s) water
- 1 pack (3.4 oz) instant vanilla pudding and pie filling
- 1 3/4 cup(s) frozen whipped topping, thawed
- Topping:
- 1 (21 oz) can raspberry fruit pie filling
Directions
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.
Rate this recipe: 
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