1 1/2 c. pretzels
1 stick butter
1 c. sugar
8 oz. cream cheese
1 lg. Cool Whip
1 can pineapple, cherry or blueberry pie filling

In 9x13 inch pan cook pretzels and butter on low temperature, stirring. Mix well sugar and cream cheese; add Cool Whip. Spread on top of pretzels. Spread pie filling on top and refrigerate.