 | | Directions |
- Mix the pretzel, sugar and melted butter together; reserve 1/2 cup of mixture and set aside.
- Pour into a 9 x 13 baking dish. Press evenly into the bottom.
- Place the cream cheese and powdered sugar in a mixing bowl; beat until smooth. Fold in the whipped cream.
- Spread half over the pretzel crust. Spread the pie filling over the cream cheese and then spread the other half of cream cheese over the pie filling.
- Sprinkle the reserved pretzels over the top of the dessert. Cover and refrigerate for 4 hours or overnight.
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Prep Time: 30 minutes
Container: 9 x 13 baking dish
Servings: 15
|  | | Ingredients | | - | | 2 cups crushed pretzels |
| - | | 3/4 cup sugar |
| - | | 3/4 cup butter, melted |
| - | | 8 ounces cream cheese, softened |
| - | | 1 cup powdered sugar |
| - | | 8 ounces frozen whipped topping, thawed |
| - | | 1 can cherry pie filling, 21 oz. can |
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