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Strawberry Pretzel Delight
Ingredients:
Crust:
2 c. crushed pretzel sticks
1/4 c. sugar
1/2 c. butter, melted
Filling:
1 (12 oz.) can sweetened condensed milk
1/2 c. water
1 (3.4 oz.) pkg. instant vanilla pudding and pie filling mix
1 (4 oz.) container frozen whipped topping, thawed
Topping:
1 (21 oz.) can strawberry pie filling
Crust:
2 c. crushed pretzel sticks
1/4 c. sugar
1/2 c. butter, melted
Filling:
1 (12 oz.) can sweetened condensed milk
1/2 c. water
1 (3.4 oz.) pkg. instant vanilla pudding and pie filling mix
1 (4 oz.) container frozen whipped topping, thawed
Topping:
1 (21 oz.) can strawberry pie filling
Directions:
Heat oven to 350 degrees. In large bowl, combine all crust ingredients; mix well. Press into bottom of ungreased 13x9" pan. Bake at 350 for 8 minutes. Cool 10 minutes. Meanwhile, in same bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes at medium speed. Refrigerate 5 minutes. Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
Spoon strawberry pie filling over filling. Cover, refrigerate at least 1 hour or until serving time. Store in refrigerator.
Makes 16 Servings
Heat oven to 350 degrees. In large bowl, combine all crust ingredients; mix well. Press into bottom of ungreased 13x9" pan. Bake at 350 for 8 minutes. Cool 10 minutes. Meanwhile, in same bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes at medium speed. Refrigerate 5 minutes. Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
Spoon strawberry pie filling over filling. Cover, refrigerate at least 1 hour or until serving time. Store in refrigerator.
Makes 16 Servings
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