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Raspberry Pretzel Delight Recipe

Ingredients
  • CRUST
  • 1 1/2 cups crushed pretzels
  • 1/4 cup sugar
  • 1/2 cup margarine, melted
  • Filling
  • 1 can sweetened condensed milk (12 ounce can)
  • 1/2 cup water
  • 1 - 3 ounce pkg vanilla instant pudding
  • 4 ounces cool whip
  • Topping
  • 1 - 21 ounce can raspberry pie filling
Directions
Heat oven to 350°. In large bowl combine all crust ingredients. Press into an ungreased 9X13 pan. Bake for 8 minutes. Combine the first 3 filling ingredients and refrigerate for 5 minutes. Fold in cool whip and spread on cooled crust. Refrigerate until firm (about 1 hour). Spoon fruit topping over filling. Cover and refrigerate until serving time. Garnish with cool whip or fresh raspberries.
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