Monday, March 19, 2012

Creamy Raspberry Dessert

As you can see from the picture, we made this with Cherry Pie Filling this time since it was what we had on hand. We first made this in May of 2005 with Raspberry Pie Filling. We liked it both ways!

Creamy Raspberry Dessert

Pillsbury's Desserts
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

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

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