Instructions: Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13x9" 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 eggbeater.

Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1-2 hours.

Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator. 16 servings

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

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