1 1/2 c. crushed pretzels
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
4 oz. (1 3/4 c.) frozen whipped topping, thawed

TOPPING:

1 (21 oz.) can raspberry fruit pie filling

Heat oven to 350 degrees. In large bowl, combine all crust ingredients; mix well. Press into ungreased 13x9 inch pan. Bake at 350 degrees F. for 8 minutes. Cool.

In same large bowl, combine condensed milk and water; blend well. Beat in pudding mix for 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled crust. Refrigerate until filling is firm, about 1 hour.