Cherry Pretzel Torte

This Cherry Pretzel Torte recipe was altered from a recipe in a local cherry cookbook, “600 Very Cherry Recipes”, put out by farmers’ wives in the area in the early 1990s. I brought this to a Super Bowl party and it was a huge hit! It was pretty easy to make too. It could be even easier if you used Cherrier Cherry Pie Filling and store bough whipped cream but I like making my own and thought it was totally worth it (especially the whipped cream!).

Crust:

• 1 c. butter
• 3/4 c. sugar
• 2 c. coarsley crushed pretzels

Melt butter in saucepan; add sugar and blend. Remove from heat; add crushed pretzels and stir lightly. Reserve 3/4 cup for topping. Press remainder of pretzel mixture into ungreased 9 x 13 inch pan and cool.

• 8 oz. package cream cheese, softened
• 1/2 cup powdered sugar
• 2 1/2 cups homemade cherry whipped cream
• 1 batch homemade cherry pie filling

Blend cream cheese and powdered sugar together. Fold whipped cream into cream cheese mixture. Spread 1/2 of cheese mixture over pretzel crust in pan. Carefully spread cherry pie filling over cheese mixture. Spread remaining cheese mixture over cherries. Top with reserved pretzel mixture.