1/2 c. (1 stick) butter, melted
1/2 c. sugar
2 c. crushed pretzels, divided
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
4 c. (12 oz.) Cool Whip
32 oz. cherry pie filling

Mix melted butter, sugar and 1 cup pretzels (reserve remainder for topping). Press into 9x13-inch pan.

Beat cream cheese. Add 1 cup powdered sugar and fold in 4 cups of Cool Whip. Cover pan with layer of cream cheese mix, (save out half). Cover it with cherry pie filling, then put balance of cream cheese over cherries, and sprinkle the rest of the pretzel crumb mix over the top. Chill the torte at least 2 hours.