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My review
Cherry Pretzel Dessert
11
Bridgett Neto
"I love this pretzel dessert. My aunt makes it every year at Thanksgiving and Christmas. It works great with strawberry and blueberry pie filling as well."
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Ingredients
55 m servings 154Original recipe yields 30 servings (1 13x9-inch pan)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Mix pretzels, melted butter, and sugar together in a bowl; press into the bottom of a 13x9-inch baking dish.
- Bake crust in preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
- Stir cream cheese and confectioners' sugar together in a bowl. Fold whipped topping with the cream cheese mixture until smooth; spread over the cooled pretzel crust. Spread cherry pie filling over the cream cheese layer.
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Reviews
Read all reviews 14Most helpful
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1/26/2015
I am the author of this recipe. FYI, I usually use a little more than one can of pie filling, so I suggest buying two cans. My husband likes it with blueberries and I like strawberries, so often...
2/28/2015
Just made this and I also used to cans of Cherry topping one is not enough!?
4/4/2015
I added homeade chocolate ganash. It was FANTASTIC! Surely it made it messy, but who cares?! Brought it to a potluck and was gone before I got a piece! I highly recommend it. Its also our Easter...
12/28/2016
Very good! As suggested by others used 3/4 stick of butter and pulsed 4 cups of pretzels in the blender for the crust. Used 1/2 cup powdered sugar instead of a cup and an 8 oz. lite whip cream. ...
7/24/2016
I grew up eating this! Pot lucks, family gatherings, holidays, you name it! Some always made at least one of these! Love them! So easy and yummy! Sweet and salty together, it dont get no better!...
11/16/2015
DELICIOUS and EASY!! My boyfriend and I absolutely loved it. The whipped cream mixture is sinfully good. The ONLY thing I would maybe do a LITTLE differently would be to make the pretzel layer a...
9/24/2018
I sprinkled some crushed pretzels on top, otherwise I changed nothing! This is the exact recipe I was taught in high school home ec. class back in 1964, and it is perfect! Thank you!