This cherry pretzel dessert is fantastic. Every Thanksgiving and Christmas, my aunt cooks it. Additionally, it works wonderfully with strawberry and blueberry pie filling.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 13×9-inch pan |
Ingredients
- 2 cups crushed pretzels
- ½ cup butter, melted
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 (21 ounce) can cherry pie filling
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together pretzels, melted butter, and sugar in a medium bowl; press into the bottom of a 13×9-inch baking dish.
- Bake crust in the preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
- Stir together cream cheese and confectioners’ sugar in a large bowl. Fold in whipped topping until smooth. Spread over cooled crust. Cover evenly with cherry pie filling.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 196 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big hit! I agree with the two cans of filling!
Easy and delicious! The whipped topping mixture is very similar to a no-bake cheesecake.
quick & easy… perfect for after dinner quick dessert, everyone loved it… I used plain whip cream without added sugar… definitely will make this again
I love this recipe! It’s super easy and I use gluten free pretzels which are surprisingly good (i eat every thing but i make it GF for family members) I also use fresh strawberries and blue berries on top instead of the pie filling. Oh and I also make it in cupcake form so much less mess when eating especially if you’re making it for an event!
I won “Best Dessert” with this recipe today! I also used two 21 oz cans of cherries.
I would recommend (2) 21 oz cans instead of 1. See picture!
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!
Even though I added extra butter, this crust was still very crumbly. A very sweet dessert.
Was great. The salt and sweet combo had people coming back for thirds! Will definitely use the pretzel crust idea with other desserts
I paired this up with the stuffed pork tenderloin recipe and it was also a hit. It was a small dinner party and needed something sweet but easy to make. The only change I will make in the future is use ginger snap cookies instead of the pretzels as the crust since it was for a Christmas Dinner Party. Again there was some leftover and my guest took home the desert since it was so good.
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. Used almost 2 cans of cherry pie filling. Tastes even better the next day!
Delicious and easy! Will be making again.
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! Glad I found this, a little different than what I recall Mom making it but pretty much the same! Thanks for posting it!
I agree whole heartedly on adding a second can. I also upscale the crust 50% (my fav part). Thank you for the easy to follow instructions. Great post.
update: We ate a piece and this is a keeper for sure. Love the pretzel saltiness with the sweet. I used less powdered sugar and only had an 8 oz container of cool whip. Like others I used more cherries, about 1 3/4 can.
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 bit thicker, but other than that, it’s FANTASTIC! Thank you!
Very simple, used fresh picked cherries. Just tart enough.
Just made this and I also used to cans of Cherry topping one is not enough!?
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 dessert! Thats my photo up there! 🙂
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 I make half with blueberries and half with strawberries. Also, make sure the crust is cooled completely, otherwise the filling will kind of “melt”. There weren’t any recipes anything like this on the site when I first submitted it, I see a couple now. Funny thing is, I submitted it in 2008 (yes, 2008!) and it JUST got published now in January 2015. So technically, mine was first, lol 😉 Hope you enjoy!