Source: Pillsbury's Desserts

This cool and easy recipe combines the crunch and saltiness of pretzels with tart raspberries and creamy soft vanilla filling.

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

Calories: 240 Fat: 10 grams Sodium: 220 mg