Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Cherry Pretzel Squares




Source of Recipe


Cilla






List of Ingredients



• 3 cups chopped pretzels
  
• 1/2 cup melted butter
  
• 3/4 cup sugar
  
• 4 cups whipped topping
  
• 1 (8 ounce) package cream cheese, softened
  
• 1 cup confectioners' sugar
  
• 2 (21 ounce) cans cherry pie filling
  






Instructions



1. Combine the first 3 ingredients in a mixing bowl. Spread half of this pretzel mixture in bottom of a 9x13 baking dish. Bake 10 minutes at 350 degrees.
   
2. While the pretzel mixture is baking, combine the next three ingredients. Spread half of this cream cheese mixture on top of the baked pretzel crust. Spread 2 cans of cherry pie filling over the cream cheese layer, then spread the remaining half of the cream cheese mixture over the pie filling. Sprinkle with the remaining pretzel mixture. Refrigerate atleast 4 hours.
   
3. Yield: 12 to 15 servings