What You Will Need:
Stand or Hand Mixer, or Whisk
Baking Dish 8"x11"
Large Plastic Zip Lock Bag (1-Gallon Size)
Ingredients for the Cream Cheese Filling:
2 8-Ounce Packages Cream Cheese
1-Teaspoon Pure Vanilla Extract
21-Ounce Cherry Pie Filling *I used my home made filling, but store bought is fine*
*If you don't like Pretzels you can substitute them with your choice of crushed cookies or graham crackers.* I find the Pretzels give it a nice salty and sweet taste.
1- Large Bag of Pretzels any shape is fine. *You need at least enough for 2 1/2-Cups.*
1-Cup Butter Softened
4-Tablespoons Dark Brown Sugar. *If you use dark it gives it a deeper molasses flavor, light gives you less.*
Pretzel Crust Directions:
Preheat oven to 350-Degrees Fahrenheit.
Put half of the Pretzels in the Zip Lock Bag, securely close the bag. Lay the bag on a flat surface and crush with a rolling pin until they look like grains of sand. Some small pieces are fine. Now transfer Pretzel Crumbs into the Medium Bowl. Repeat this process with the remainder of the Pretzels. Add the Melted Butter and Brown Sugar into the Pretzel Crumbs. Mix well with a Spatula until all are combined. Turn the mixture out into the Baking Dish, spread the mixture with the Spatula making sure to completely cover the bottom of the dish. Now press the mixture evenly with your hands. Put baking dish in the oven for 10-minutes. Put on your Oven Mitts and take the dish out, placing it onto a heat resistant flat surface.
**Change the temperature of the oven to 375-Degrees Fahrenheit**
Cream Cheese Filling Directions:
Wash, rinse and dry the bowl that you used for the Pretzel crumbs. Add in all of the ingredients for the Cream Cheese Filling. Beat together until silky and smooth. Put the entire mixture over top of the Pretzel crust, smooth out evenly with Spatula until completely covered. Top the Cream Cheese Filling with the Cherry Pie Filling, using the Spatula to completely cover.
Place into the oven and bake for 15-minutes. Remove from the oven wearing Oven Mitts, place on a flat heat-resistant surface. Let dessert cool for at least an hour and place in the refrigerator until ready to serve. When ready to serve, cut into equal size squares. Enjoy!