Prep Time: 15 minutes
Ingredients:
- 1-1/2 cups crushed pretzels
- 1/4 cup sugar
- 1/2 cup butter, melted
- 12 oz. can sweetened condensed milk
- 1/2 cup water
- 3 oz. pkg. instant vanilla pudding mix
- 2 cups frozen whipped topping, thawed
- 21 oz. can raspberry pie filling
Preparation:
Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13x9" 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 eggbeater. Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1-2 hours.
Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator. 16 servings

