Gratitude Is Mine:PRETZEL RASPBERRY JOY

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

Serving: 16

Ingredients

Crust

1 ½ cups crushed pretzels

¼ cup sugar

½ cup unsalted butter, melted

Filling

1 can sweetened condensed milk*(not evaporated)

½ cup water

1 pkg instant vanilla pudding

1 ¾ cups frozen whipped topping, thawed

Topping

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.

Note

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.