Ingredients: 2 ½ cups crushed Snyder’s of Hanover pretzels
1 cup butter
¾ cup powdered sugar
16 oz. refrigerated whipped topping
1 large can cherry filling
12 oz. of cream cheese

Instructions: Melt butter and add sugar.
Mix well and add 2 cups crushed pretzels.
Spread into a 9” x 13” baking pan; press down firmly.
Mix cream cheese, sugar, and 8 oz. of the whipped topping; spread over crust.
Mix remaining whipped topping with the can of cherry filling and spread on top.
Sprinkle remaining pretzels over entire cake.
Refrigerate for about 3 hours before serving.