With the warm temperatures and beautiful weather, I have a recipe this week that's sure to put a "Spring" in your step. Raspberry Cream Dessert is perfect for Easter or any spring get-together. If you're not crazy over raspberry, substitute the raspberry pie filling for blueberry, strawberry or cherry. Use your creativity!

Happy eating!       Raspberry                 Cream                 Dessert 1 1/2 C. crushed pretzels 1/4 C. sugar 1/2 C. butter, melted 12 oz. can sweetened condensed   milk 1 T. fresh lemon juice 1/2 C. water 3-oz. pkg. instant vanilla pudding 2   C.   frozen   whipped   topping,   thawed 1 21-oz. can raspberry pie filling   (refrigerated)

Combine pretzels, sugar and butter in a large bowl, mixing well. Press into bottom of a 13x9 pan and set aside. Combine sweetened condensed milk, lemon juice and water in a bowl. Mix well and add pudding mix. Beat well with mixer. Refrigerate for 10 minutes to set slightly. Fold in whipped topping and spread on crust. Refrigerate for an hour, then spread on pie filling. Refrigerate for at least 2 more hours before serving.