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Raspberry Pretzel Dessert
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INGREDIENTS
1 ½ cups crushed Pretzels
½ cup HY-TOP Chopped Pecans
¼ cup HY-TOP Sugar
½ cup HY-TOP Butter, melted
1 (3.5-ounce) pkg. HY-TOP Instant Vanilla Pudding
1 (12-ounce) can HY-TOP Sweetened Condensed Milk
½ cup Water
2 cups HY-TOP Frozen Whipped Topping, thawed
1 (3-ounce) pkg. HY-TOP Raspberry Gelatin
1 ¼ cups Boiling Water
1 (16-ounce) pkg. HY-TOP Frozen Raspberries
1 ½ cups crushed Pretzels
½ cup HY-TOP Chopped Pecans
¼ cup HY-TOP Sugar
½ cup HY-TOP Butter, melted
1 (3.5-ounce) pkg. HY-TOP Instant Vanilla Pudding
1 (12-ounce) can HY-TOP Sweetened Condensed Milk
½ cup Water
2 cups HY-TOP Frozen Whipped Topping, thawed
1 (3-ounce) pkg. HY-TOP Raspberry Gelatin
1 ¼ cups Boiling Water
1 (16-ounce) pkg. HY-TOP Frozen Raspberries
DIRECTIONS
Preheat oven to 375°F. Combine pretzels, pecans, sugar, and butter. Firmly press into the bottom of a 9" x 13" baking pan. Bake crust for 10 minutes. Remove from oven and set aside to cool. Combine, milk and ½ cup water and mix until well blended. Refrigerate 10 minutes to thicken. Fold the whipped topping into the pudding mixture. Spread the thickened pudding mixture evenly over the crust. Dissolve the gelatin in boiling water. Stir in the frozen raspberries. Refrigerate until thickened but not set. Spread the thickened raspberry mixture over all. Cover and refrigerate 2 hours until gelatin is completely set.
Preheat oven to 375°F. Combine pretzels, pecans, sugar, and butter. Firmly press into the bottom of a 9" x 13" baking pan. Bake crust for 10 minutes. Remove from oven and set aside to cool. Combine, milk and ½ cup water and mix until well blended. Refrigerate 10 minutes to thicken. Fold the whipped topping into the pudding mixture. Spread the thickened pudding mixture evenly over the crust. Dissolve the gelatin in boiling water. Stir in the frozen raspberries. Refrigerate until thickened but not set. Spread the thickened raspberry mixture over all. Cover and refrigerate 2 hours until gelatin is completely set.