Creamy Raspberry Dessert II Recipe
Ingredients:
- 1 1/2 cups crushed pretzels
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 1 (12 ounce) can sweetened condensed milk
- 1/2 cup water
- 1 small box instant vanilla pudding mix
- 1 3/4 cups frozen whipped topping, thawed
- 1 (21 ounce) can raspberry pie filling
Directions:
- Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13 x 9-inch pan and set aside.
- Combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire whisk or egg beater. Refrigerate pudding for 10 minutes to set slightly.
- Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1 to 2 hours.
- Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator.
- 16 servings