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Pretzel Dessert

Save both time and money with a big batch of this sweet and salty, creamy and crunchy treat. Any dessert that is left over is super the next day, too. —Rita Winterberger, Huson, Montana
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    16 servings


  • 2 cups crushed pretzels, divided
  • 3/4 cup sugar
  • 3/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (21 ounces) cherry pie filling


  • In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish.
  • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping.
  • Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.
Nutrition Facts
1 piece: 314 calories, 16g fat (11g saturated fat), 38mg cholesterol, 290mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 2g protein.

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  • granny of 6
    Nov 14, 2020

    Do you bake the crust?

  • amehart
    Sep 2, 2017

    Excellent recipe! After I had most everything prepared I realized I didn't have the cherry pie filling but I had an abundance of strawberries from our garden, so made my own strawberry pie filling to use. It was sooooo good - everyone loved this dessert! I did spray the pan lightly as others suggested so no problem with the crust sticking. Very versatile recipe as you could really use any pie filling you choose and it would turn out fantastic. If you like a little more crunch, I would wait to sprinkle the reserved crushed pretzels on top shortly before serving otherwise they did absorb moisture from the topping the refrigeration. Definitely making this again soon!

  • chris28304
    Apr 30, 2017

    I made this for a church luncheon and it was a big hit. I noticed that a couple of people stated that they had a problem with the crust sticking to the pan. I did lightly spray the bottom of my dish with butter cooking spray and let the dessert sit out for a few minutes before serving. This eliminated the problem of the crust sticking to the dish.

  • Chinn4909
    Mar 8, 2016

    I love this recipe. It's my 'go to' for pot luck functions. The crust sticks because the butter solidifies after it has been refrigerated. You could use parchment or waxed paper to lift the dessert out of the pan it's made in if you'd like. I no longer make this dish in multiple layers. First I put in the pretzels, then the cream cheese mix and add the cherry pie filling on top. No one has noticed; they just want to eat it!! Feel free to add a drop or 2 of almond extract to the cream cheese mixture. It really enhances the flavor.

  • Ironcast
    Mar 8, 2016

    Question? I have made this a lot. Its great. Does anyone have trouble with the crust sticking? Hard to get out.

  • hellie0h
    Mar 5, 2016

    Very straightforward recipe, no idea why some of the reviewers had questions. I made this with apple pie filling, added some cinnamon and drizzled on some caramel and a small bit of flaked sea salt. Nice refrigerated dessert. For the poster that wanted to put this recipe in a dessert glass, like a parfait, spoon fresh whipped cream , or cool whip in bottom, spoon on dessert and repeat with layers.

  • KimberlyRL
    Feb 8, 2016

    Great summer recipe!

  • momio
    Jul 16, 2015

    We thought it was delicious! The only thing I did was less sugar in the pretzel crust because I don't think it needs to be that sweet. I probably put in a big 1/4 cup.

  • cheffran
    Nov 13, 2014

    I like your recipes, BUT I like to copy and paste them in word, so I can get two recipes on one page- Your ingredients come out in a mess??? Why is that?

  • EllEss
    Jan 9, 2014

    Something better than zip-lock bags to crush pretzels, crackers, tortilla chips , etc. ForyearsI have been saving the bags from cereal boxes to crush pretzels, crackers, chips, etc. They are made of nylon and I don't remember every having the sharp edges poke through. You can use a rolling pin and get quick results. This pretzel dessert is a winner.