Pretzel Torte Jeannette Isaacson
2 cups crushed pretzels
3/4 cup sugar
1 cup melted margarine
8 oz. cream cheese
1 large container of Cool Whip
1 cup powdered sugar
2 cans cherry pie filling
Mix pretzels, sugar and margarine together. Take out 1 cup for top of dessert an press balance in 9 x 12 pan. Mix cream cheese and powdered sugar together. Add to Cool Whip. Spread 1/2 of mixture over pretzel mix, then spread on pie filling. Next spread remaining cheese mixture over pie filling. Top with 1 cup pretzel mixture. Refrigerate 24 hours.