• Preheat the oven to 375° and lightly spray a 9 x 13 baking dish with a non-stick cooking spray.

Pretzel Crust

• Using a food processor, or large baggie, add pretzels and crush into small pieces.
• In a large bowl, add coarsely crushed pretzel, brown sugar, flour and vanilla. Stir.
• Melt butter and add to the pretzel mixture. Stir to combine.
• Spread mixture into prepared baking dish. Press into an even layer, reserving ½ cup of pretzel mixture to use for the topping.
• Bake for 8 minutes. Remove and let cool.

Raspberry Filling

• In a medium saucepan, add raspberries, sugar, lemon juice and cornstarch. Stir.
• Heat over medium heat until the sauce thickens.
• Remove from heat, strain seeds, and let cool.

Lemonade Cream Cheese Mixture

• In a medium mixing bowl, combine evaporated milk and pudding mix.
• Beat on high speed for 2 minutes (mixture will be really thick).
• In another medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
• Gradually beat in lemonade concentrate until combined.
• Add pudding mixture and powdered sugar. Beat.
• Next, add the cool whip and mix just until combined.
• Once the pretzel crust has cooled completely, spread lemonade cream cheese mixture evenly over the pretzel crust.
• Add the raspberry topping over the cream cheese mixture.
• Sprinkle reserved pretzel mixture on top of the raspberry topping.
• Cover with aluminum foil or plastic wrap and refrigerate for 4 hours or overnight.