Creamy Raspberry Dessert II

Ingredients : 1 1/2 cups crushed pretzels 1/4 cup granulated sugar 1/2 cup butter, melted 1 (12 ounce) can sweetened condensed milk 1/2 cup water 1 small box instant vanilla pudding mix 1 3/4 cups frozen whipped topping, thawed 1 (21 ounce) can raspberry pie filling Preparation : Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13 x 9-inch pan and set aside. Combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire whisk or egg beater. Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1 to 2 hours. Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator. 16 serving