| | 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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| 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 |
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