Creamy Lemon Raspberry Dessert

By nicla91

Ingredients

• Pretzel Crust
• 1 1/2 cups crushed pretzels (about 4 to 6 very full handfuls of twists or sticks)
• 1/4 cup sugar
• 1/2 cup butter
• 1 can (14oz) sweetened condensed mil,
• 1/2 cup lemon juice
• 1 package (4-serving size) lemon instant pudding and pie filling mix
• 1 1/2 cups frozen (thawed) whipped topping
• 1 can (21 oz) raspberry or strawberry pie filling

Preparation

Step 1

1. Make pretzel crust. Press crust mixture firmly on bottom of ungreased rectangular pan, 13x9x2 inches. Refrigerate while preparing filling.
2. Mix milk and lemon juice in large bowl until smooth. Beat in pudding mix (dry) with whire whisk or electric mixer on low speed 2 minutes. Refrigerate pudding mixture 5 min.
3. Fold whipped topping into pudding mixture. Pour over crust. Cover and refrigerate about 1 hr or until filling is firm.
4. To serve, cut into 4 rows by 3 rows. Top each serving with about 3 tbsp pie filling. Store covered in refrigerator.