1 c. butter, melted
3/4 c. sugar
2 c. coarsely crushed pretzels

Add sugar to melted butter, then add pretzels, press into 9 x 13 inch ungreased pan (save 1/4 cup for top).

FILLING:

8 oz. cream cheese
1/2 c. powdered sugar
12 oz. Cool Whip
1 can cherry pie mix

Blend cream cheese, powdered sugar and Cool Whip. Spread some of the cheese mixture on the crust, the put the can of cherry filling on. Top with remaining cheese mixture and pretzels. Refrigerate 2-3 hours.