2 cups crushed pretzels, divided
3/4 cup sugar
3/4 cup butter, melted
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1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
In a large bowl, toss 1 1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13-by-9-inch dish.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping.
Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving. Yield: 16 servings.