| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Desserts |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crushed pretzels |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Margarine or butter, melted |
|
|
Filling: |
| 1 |
|
(12 oz) can sweetened condensed milk |
| 1/2 |
c |
Water |
| 1 |
pk |
(3.4 oz) instant vanilla pudding and pie filling |
| 1 3/4 |
c |
Frozen whipped topping, thawed |
|
|
Topping: |
| 1 |
|
(21 oz) can raspberry fruit pie filling |
INSTRUCTIONS
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. Stor in refrigerator. Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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