Ingredients Jump to Instructions ↓

  1. 1 1/2c Crushed pretzels

  2. 1 (21 oz) can raspberry fruit Topping: thawed

  3. 1 3/4c Frozen whipped topping, pudding and pie filling

  4. 1 pk (3.4 oz) instant vanilla

  5. 1/2c Water condensed milk

  6. 1 (12 oz) can sweetened Filling:

  7. 1/2c Margarine or butter, melted

  8. 1/4c Sugar pie filling

Instructions Jump to Ingredients ↑

  1. + Directions : Servings: 16 Crust: Heat oven to 350 degrees. In a large bowl, combine all crust ingredients; mix well. Press into ungreased 13 x 9 inch pan. Bake at 350 degrees for 8 minutes; cool. In same large bowl, combine condensed milk and water; blend well. Beat in pudding mix for 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled crust. Refrigerate until filling is firm, about 1 hour. Spoon fruit topping over filling. Cover; refrigerate until serving time. Garnish with frozen whipped topping, fresh raspberries and mint leaves it desired. Store in refrigerator.


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