1 c. butter
3/4 c. sugar
2 c. crushed pretzels
8 oz. Philadelphia cream cheese
1/2 c. powdered sugar
1/2 pt. whipping cream
1 can cherry pie mix

Melt butter in saucepan. Add 3/4 cup sugar and blend well. Remove from heat and add crushed pretzels and stir in lightly. (Save 3/4 cup for topping.) Press into ungreased 9 x 13 pan.

Blend cheese and powdered sugar. Whip cream and fold into cheese mixture. Spread one half over crust. Spread cherry mix and then other half of cream mixture.

Top with remaining pretzel crumbs. Refrigerate at least 4-5 hours before serving.