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  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    In a medium bowl, combine crushed pretzels, brown sugar and butter. Spread half of this pretzel mixture in bottom of 9x13-inch baking pan. Bake 10 minutes. Cool.

  3. Step 3
    While the pretzel mixture is baking, combine the cream cheese and powdered sugar in large mixing bowl. Fold in whipped topping.

  4. Step 4
    Spread half of this cream cheese mixture on top of the cooled baked pretzel crust.

  5. Step 5
    Spread 2 cans of Lucky Leaf Cherry Pie Filling over the cream cheese layer, then spread the remaining half of the cream cheese mixture over the pie filling.

  6. Step 6
    Sprinkle with the remaining pretzel mixture. Refrigerate at least 4 hours.

What others are saying about this recipe

  1. Barbara Martin says:

    Came out just fine.

  2. Megan Gordon says:

    I LOVE this recipe. The mix of the salty pretzels and sweet cherries is delicious. Can’t wait to make it again!

  3. Linda Hughes says:

    Can this dish be frozen to use a couple days later?

  4. Amanda Rea says:

    Our recommendation is not to freeze this dessert; freezing it may cause the layers to separate.

  5. Debra Fair says:

    Was not enough cream cheese filling and stuck to bottem of pan. Disappointed. Any body else had this problem

  6. Bonita Allen says:

    Love this I added extra cream cheese because I love it and this was awesome ty

  7. Jennifer Brush says:

    i used reduced calorie cherry filling and no fat frozen topping, but it was still pretty rich. kids seems to like it, a little too processed for me.

  8. Cakengifts Delhi says:

    Thanks for shairing this sooo wonderful article. Everyone can learn by this article. Again Thankyou sooo much!!!!

  9. Olivia Morgan says:

    totally delish, I ran short on pretzel for the second batch so I used almond slivers and added coconut… EXCELLENT

  10. Ravi Kumar says:

    Delicious!!! I have made this last night at my family party. and you know everyone was so happy to have this cake. Thanks for sharing it. Delicious!!! Great cake for busy personnel.

  11. Tina Fuchs says:

    Excited to try this

  12. Rochenea says:

    I want to try this recipe

  13. Benjamin Ortega says:

    Don’t make it Jennifer. Also Debra you spelled Anybody wrong Btw

  14. Kimberly W. says:

    I made this tonight. It was a big hit. I didn’t have time to chill it the required time it said so, I put it in the freezer for about a half hour, five or take and it was perfect!!! I greased the bottom of my pan before I did the pretzel crust and it didn’t stick!!! . Try that and see if that helps next time, ***to the lady who said it’s stuck to her dish.

  15. Terri M says:

    I just made this to serve to friends tomorrow. I also ran out of the cream cheese mixture. The first layer with half the mixture was very thin – not as thick as the picture shows. I will have to run to the store tomorrow to get more cream cheese for the top layer. If I make this again, I will definitely double the cream cheese mixture.

  16. Pat Burwick says:

    I made this recipe. I knew from the beginning when I stated making the crust that the pretzel mixture wasn’t going to be thick enough for the bottom crust and top garnish if I put it in a 13×9 pan. So I used a square pan. If I would have used a 13×9 pan there absolutely wouldn’t have been nearly enough of the cream cheese mixture. I was concerned the crust would be badly stuck to the pan but refrigerating solved that problem. I’ll make it again because we liked it, but I think the recipe needs to be altered..

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