Here’s a wonderful, eye catching fruit dessert. This attractive pretzel raspberry delight is very easy to make and impressive to serve. Enjoy Pretzel Raspberry Joy
1 ½ cups crushed pretzels
¼ cup sugar
½ cup unsalted butter, melted
1 can sweetened condensed milk*(not evaporated)
½ cup water
1 pkg instant vanilla pudding
1 ¾ cups frozen whipped topping, thawed
1 can (21 oz) raspberry fruit pie filling
Directions for Pretzel Raspberry Joy
Heat oven to 350°F. In large bowl, combine all crust ingredients and mix it well. Press in bottom of ungreased 13×9-inch pan. Bake at 350°F for 9 minutes. Cool.
In same large bowl, combine condensed milk (not evaporated) 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, fresh raspberries and mint leaves if desired. (optional) Store in refrigerator.
- You can substitute 21 oz can blueberry or cherry fruit pie filling for raspberry.
- If using fresh raspberries – rinse raspberries quickly under cool water and pat them thoroughly dry. Put them into a medium bowl. Sprinkle the berries with sugar to taste. About a tablespoon of sugar per every 6 ounces of raspberries is usually right, but use 2 or 3 tablespoons to make the sauce less sweet
- Condensed milk is cow’s milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk.
recipe credit Pillsbury Baking