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.