350F
Crust:
1/2 C crushed pretzels
1/4 C sugar
1/2 C marg or butter, melted
Mix all together and spread evenly in 9x13 pan. Bake 8 mins, cool.
Filling:
1 can eagle brand
1/2 C water
3.4 oz instant vanilla pudding
4 oz container frozen whipped topping, thawed
1 can raspberry pie filling (or any other kind)
Combine milk and water, blend well. Add pudding mix, beat 2 mins. Refrigerate 5 mins. Fold in cool whip. Spread on cooled crust. Refrigerate 1 hr. Spoon topping over filling, refrigerate overnight.
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