| | Directions | | In a pan melt butter; add sugar and blend together. Remove from flame and add pretzels. Mix lightly. Reserve 1 C. for topping. Press into a greased (sprayed) 9 x 13 pan. Beat cream cheese and powdered sugar together. Prepare whipped topping as directed on package in separate bowl. Fold topping into cream cheese mix. Spread on top of crust. Top with cans of cherry mix. Sprinkle remaining pretzels on top and chill in fridge for at least two hours. |
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| Ingredients | | - |  | CRUST |
| - | | 1 cup butter or margarine |
| - | | 3/4 cup sugar |
| - | | 2 cups coarsely crushed pretzels |
| - | | Filling |
| - | | 1 package cream cheese, softened (8 ounce package) |
| - | | 1/2 cup powdered sugar |
| - | | 2 envelopes each) whipped topping mix (2 ounce envelopes) |
| - | | 2 cans each) cherry pie filling (32 ounce cans) |
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