2 c. crushed pretzels
3/4 c. sugar
3/4 c. stick butter, melted
2 envelopes whipped topping mix
1 c. cold milk
1 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese, cubed
1 c. confectioners sugar
1 (21 oz.) can cherry pie filling

In bowl, combine pretzels, sugar and butter; set aside 1/2 cup for topping. Press remaining mixture into an ungreased 13 x 9 x 2-inch dish.

In mixing bowl, beat whipped topping mix, milk and vanilla on high speed for 4 minutes or until soft peaks form. Add cream cheese and confectioners sugar; beat until smooth. Spread half over crust. Top with the pie filling and remaining cream cheese mixture. Sprinkle with reserved pretzel mixture. Refrigerate overnight.

Yield: 16 servings.