#640 - Cherry Pretzel Squares

(by Shirley McNevich)

3 cups chopped thin pretzels
1/2 cup melted butter
3/4 cup white sugar
4 cups Cool Whip
1 - 8oz. softened Philadelphia cream cheese
1 cup Domino's powdered sugar
2 - 21oz. cans Lucky Leaf cherry pie filling

Break pretzels into bite sized pieces until you have 3 cups of them--set aside. In a bowl add broken pretzels, melted butter and white sugar--stir with a spoon. Grease a 9 x 13 cake pan and press 1/2 of the pretzel mixture in the bottom of the cake pan. Bake the pretzels at 350 degrees for 10 minutes and set aside. In a mixer add cream cheese and powdered sugar--beat. Remove bowl from mixer and add Cool Whip--stir with a wooden spoon. When pretzel crust in cake pan is cool to the touch put 1/2 of the Cool Whip batter into the crust and even it out with a spatula. Spread the two cans of cherry pie filling evenly on top of the Cool Whip mixture. Spread the remaining half of the Cool Whip mixture on top of the pie filling. Sprinkle the remaining pretzel mixture on top of the Cool Whip mixture. Refrigerate overnight before serving. Keep refrigerated.