|EVERY FEW MINUTES|
|BLUEBERRY PRETZEL TORTE|
2 c. crushed pretzels
3/4 c. sugar
1 c. butter, melted
Mix together. Reserve 1 cup for topping. Press the rest into ungreased 13 x 9 inch pan.
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 (16 oz.) container Cool Whip
2 cans blueberry pie filling
Blend cream cheese and powdered sugar. Fold 1/2 of Cool Whip into cream cheese mixture. Spread onto crust. Spread pie filling on top of cream cheese mixture. Top with remaining Cool Whip and sprinkle reserved pretzel crumbs.
NOTE: Other pie filling may be used.
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