Creamy Raspberry Dessert Ii Recipe
Tagged in Dessert
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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
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
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