| | Directions | | Heat oven to 350°. In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 9x13" pan. Bake for 8 minutes; cool. In same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled, baked crust. Refrigerate until filling is firm, about 1 hour. Spoon topping over filling. Cover; refrigerate until serving time. Garnish with frozen whipped topping and fresh raspberries. Store in refrigerator. |
|
|
| Ingredients | | - |  | CRUST |
| - | | 1 1/2 cups crushed pretzels |
| - | | 1/4 cup sugar |
| - | | 1/2 cup margarine or butter, melted |
| - | | Filling |
| - | | 1 can sweetened condensed milk (12 ounce can) |
| - | | 1/2 cup water |
| - | | 1 package instant vanilla pudding and pie filling mix (3.4 ounce pkg) |
| - | | 1 package whipped topping, thawed |
| - | | Topping |
| - | | 1 can raspberry fruit pie filling (21 ounce can) |
| |
| |
