1 c. butter
3/4 c. sugar
2 c. pretzels
1/2 c. powdered sugar
8 oz. cream cheese
16 oz. Cool Whip
32 oz. can cherry pie filling

Melt butter; add sugar and blend. Add crushed pretzels and mix again. Save 1 cup of mixture for topping. Press remaining in ungreased 9"x13" pan.

Mix cream cheese and powdered sugar, then add to Cool Whip. Spread 1/2 cheese mixture on top of crust. Spread cherry pie filling on top of cheese, then spread remaining cheese mixture on top. Sprinkle reserved topping. Refrigerate 2 to 4 hours.