Cherry Pretzel Torte



2 cans (20 ounces) cherry pie filling
2 packages (8 ounces) cream cheese, softened
1 container (12 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
2 cups crushed pretzels (not too finely crushed)
1/2 cup sugar
1 cup melted butter


In a 9 x 13 inch glass pan mix pretzels, butter and sugar together. Press down to form the crust. In a large bowl add cream cheese and powdered sugar. Use a mixer to beat until smooth. Mix in whipped topping. Spoon over crust. Spread cherries on top. Chill for a few hours before cutting into squares and serving.

You can also make this dessert in individual clear custard cups or small 8 ounce canning jars. Place layer of pretzel mixture on the bottom. Next add cream cheese mixture and top with pie filling.

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