|Nutritional Guidelines (per serving)|
|Servings: Serves 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy dessert is made with a crunchy pretzel crust. The slightly salty crust and sweet filling and topping make this an extra special dessert.
This is similar to the classic strawberry pretzel salad or dessert.
- 1 1/2 cups finely crushed pretzels
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 1 can (12 ounces) sweetened condensed milk
- 1/2 cup cold water
- 1 package (3.4 ounces) vanilla pudding mix
- 2 cups (about half of an 8-ounce container) frozen lite whipped topping, thawed
- 1 can (21 ounces) cherry pie filling
Heat the oven to 350 F (180 C/Gas 4).
In a large bowl, combine the crushed pretzels, 1/2 cup of sugar, and melted butter. Blend well. Press the pretzel mixture into a 9-by-13-by-2-inch baking pan. Bake for 8 minutes. Remove from the oven and set aside to cool.
In another bowl with an electric mixer on low, combine the condensed milk and water until well blended. Add the pudding mix and beat on medium-high for 2 minutes.
Refrigerate for 10 minutes.
Fold in the whipped topping until well incorporated. Spread over the cooled crust and refrigerate until the filling is firm.
Spoon the cherry pie filling over the filling layer. Cover and refrigerate until serving time.
If desired, top each serving with a dollop of freshly whipped cream or whipped topping.
If you prefer a sweet graham cracker crust, use 1 1/2 cups of crushed graham crackers, vanilla wafers, or shortbread cookies instead of the pretzels and increase the sugar from 1/4 to 1/3 cup.