1 c. butter
3/4 c. sugar
2 c. pretzels, crushed coarsely
1 (8 oz.) pkg. cream cheese
1/2 c. powdered sugar
1 (8 oz.) container frozen whipped topping
1 (21 oz.) can cherry pie filling

Melt butter, add sugar and blend. Add pretzels and stir lightly. Reserve 3/4 cup of pretzel mix for topping, press remainder into ungreased 9"x13" pan. Blend softened cream cheese and powdered sugar together, fold in whipped topping. Spread 1/2 mixture over pretzel crust. Carefully spread on cherry filling. Then spread remaining cheese mixture over cherries. Top with reserved pretzel mixture. Refrigerate 2 to 3 hours.