CRUST:

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

Mix together and press all but 1 cup into ungreased 9"x13" pan; extra cup for topping.

FILLING: Soften 1 (8 oz.) package cream cheese and blend with 1/2 cup confectioners' sugar. Prepare 2 cups whipping cream and fold whipped cream into cream cheese mixture. NOTE: Can use Cool Whip. Spread half of this filling over pretzel crust; spread with 1 (32 oz.) can cherry pie filling; then spread remaining cheese mixture on top. Top with reserved pretzel mixture. Refrigerate. Serves 12 to 15.