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| 1 1/2 Tasse | pretzels crushed |
| 1/4 Tasse | sugar |
| 1/2 Tasse | Butter or margarine, melted |
| | Filling |
| 1 | (12 oz) can sweetened condensed milk |
| 1/2 Tasse | water |
| 1 Packung | (3.4 oz) instant vanilla pudding and pie filling |
| 1 3/4 Tasse | Frozen whipped topping, thawed |
| | topping |
| 1 | (21 oz) can raspberry fruit pie filling |
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Crust:
Heat oven to 350 degrees. In a large bowl, combine all crust ingredients; mix well. Press into ungreased 13 x 9 inch pan. Bake at 350 degrees for 8 minutes; cool.
In same large bowl, combine condensed milk and water; blend well. Beat in pudding mix for 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled crust. Refrigerate until filling is firm, about 1 hour.
Spoon fruit topping over filling. Cover; refrigerate until serving time. Garnish with frozen whipped topping, fresh raspberries and mint leaves it desired. Stor in refrigerator. Posted by Linda Davis
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