1 c. butter
3/4 c. sugar
2 c. chopped pretzels

Melt butter in saucepan. Add sugar and blend. Remove from heat. Add pretzels. Save 1/2 cup for topping. Press remaining in ungreased 9 x 13 inch pan.

FILLING:

1 (16 oz.) cream cheese
3/4 c. powdered sugar
1 lg. Cool Whip
1 can pie filling (cherry, blueberry, etc.)