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

FILLING:

8 oz. cream cheese
1/2 c. powdered sugar
12 oz. Cool Whip
1 can cherry pie mix

Add sugar to melted butter, then add pretzels. Save 1/2 cup for topping. Press in 9 x 13 inch ungreased pan. Blend cream cheese, sugar and Cool Whip. Fold together. Spread some cheese mix on crust, then cherry mix, then more cheese mix. Top with remaining pretzels. Refrigerate for 2 1/2 to 3 hours.