Ingredients
2
cups crushed pretzel sticks
1/4
cup sugar
1/2
cup butter or margarine, melted
1
(12-oz.) can sweetened condensed milk (not evaporated)
1/2
cup water
1
(3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1
(4-oz.) container (1 1/2 cups) frozen whipped topping, thawed
1
(21-oz.) can strawberry pie filling
Preparation
Heat oven to 350°F. In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 8 minutes. Cool 10 minutes.
Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer 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. If desired, garnish individual servings with tree-shaped pretzels. Store in refrigerator.
