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Add a photoServings: 12
Ingredients
- 1 1/2 c. crushed pretzels
- 1/4 c. sugar
- 1/2 c. butter, melted
- 1 x 12-ounce. can sweetened condensed lowfat milk
- 1/2 c. water
- 1 x 3-ounce. pkg. instant vanilla pudding mix
- 1 3/4 c. frzn whipped topping, thawed
- 1 x 21-ounce. can raspberry pie filling
Directions
- Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13x9" pan and set aside.
- Combine sweetened condensed lowfat milk and water in a large bowl. Stir in pudding mix and beat for 2 min with wire whisk or possibly eggbeater.
- Chill pudding for 10 min to set slightly. Mix in whipped topping and carefully spread on pretzel crust. Chill till hard, about 1-2 hrs.
- Spread raspberry pie filling over the pudding mix. Cover and chill till hard. Store in refrigerator. 16 servings
- This cold and easy recipe combines the crunch and saltiness of pretzels with tart raspberries and creamy soft vanilla filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 370 | |
| Calories from Fat 117 | 32% |
| Total Fat 13.23g | 17% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 566mg | 24% |
| Potassium 197mg | 6% |
| Total Carbs 57.58g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 33.97g | 23% |
| Protein 6.51g | 10% |
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