---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts
       Yield: 16 servings
   1 1/2 c  Crushed pretzels
     1/4 c  Sugar
     1/2 c  Margarine or butter, melted
       1    (12 oz) can sweetened
            -condensed milk
     1/2 c  Water
       1 pk (3.4 oz) instant vanilla
            -pudding and pie filling
   1 3/4 c  Frozen whipped topping,
       1    (21 oz) can raspberry fruit
            -pie filling
   Servings: 16
   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