Pretzel Torte

• 1 cup Butter
• 3/4 cups Sugar
• 2 cups Crushed Pretzels
• 8 ounces, weight Cream Cheese
• 1/2 cups Powdered Sugar
• 16 ounces, fluid Whipped Topping
• 1 can (21 Oz. Size) Pie Filling (cherry Or Blueberry)

1. In a large pot, melt butter. Add sugar and mix. Remove from heat, add pretzels and mix. Press 1 1/2 cups of the pretzel mixture into an ungreased 9/13-inch pan except for 1/2 cup (save this for the topping) and chill.
2. Blend cream cheese and powdered sugar in a large bowl. Add whipped topping to the cream cheese and powdered sugar mixture.
3. Spread half of the cream cheese mixture over the pretzels, spread the pie filling, then add the rest of the cream cheese mixture. Sprinkle the reserved pretzel mixture over the top.
4. Refrigerate at least 2 hours before serving.

butter, sugar, pretzels, weight cream cheese, powdered sugar, pie filling

Taken from tastykitchen.com/recipes/desserts/pretzel-torte/ (may not work)