1 c. butter
3/4 c. sugar
2 c. coarsely crushed pretzels (not fine)
1 (8 oz.) cream cheese
1/2 c. powdered sugar
1 1/2 carton Cool Whip - regular size
1 can cherry pie filling

Melt butter, add sugar and remove from heat and add pretzels. Reserve 3/4 mix and press remainder in pan. Blend cheese and sugar, then fold in Cool Whip. Spread 1/2 mixture over crust, add cherries, then remaining cheese mixture. Cover with remaining pretzels. Refrigerate, possibly overnight.