|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 0g||1%|
|Total Sugars 25g|
|Vitamin C 2mg||11%|
|*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 sugar
1/2 cup (4 ounces) unsalted butter, melted
1 (12-ounce) can sweetened condensed milk
1/2 cup cold water
1 (3 2/5-ounce) package vanilla pudding mix
1/2 (8-ounce) container frozen lite whipped topping, about 2 cups, thawed
1 (21-ounce) can 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 9x 13 x 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.