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 Pretzel Torte                        Jeannette Isaacson

2 cups crushed pretzels                        3/4 cup sugar

1 cup melted margarine                        8 oz. cream cheese

1 large container of Cool Whip                        1 cup powdered sugar

2 cans cherry pie filling


Mix pretzels, sugar and margarine together.  Take out 1 cup for top of dessert an press balance in 9 x 12 pan.  Mix cream cheese and powdered sugar together.  Add to Cool Whip.  Spread 1/2 of mixture over pretzel mix, then spread on pie filling.  Next spread remaining cheese mixture over pie filling.  Top with 1 cup pretzel mixture.  Refrigerate 24 hours.