Raspberry Pretzel Delight

Nancy Allen

By
@mawmawnan

A perfect dessert for a party. You can substitue blueberry or cherry fruit pie filling for the raspberry if you like.


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Serves:

16 servings

Prep:

1 Hr 15 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 1/2 c
crushed pretzels
1/4 c
sugar
1/2 c
butter, melted

FILLING

1
12oz. can sweetened condensed milk (not evaporated)
1/2 c
water
1
3.4oz pkg. instant vanilla pudding mix
1
4oz. container (1 3/4 cups) frozen whipped topping, thawed

TOPPING

1
21oz. can raspberry fruit pie filling

Directions Step-By-Step

1
Heat oven to 350F. In large bowl, combine all crust (first three items) ingredient; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350F for 8 minutes; cool.
2
In large mixer 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.
3
Spoon topping over filling. Cover; refrigerate until serving time. Garnish with more whip topping, fresh raspberries and mint leaves, if desired. Store in refrigerator. 16 servings.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American