CHERRY PRETZEL SALAD

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Straight out of the mid-west home country, this dish is fun anytime. It'll be a hit at all your favorite functions. It's like cherries on a cloud!

CHERRY PRETZEL SALAD

Courtesy of Chef Jackie Olden © 2012

Ingredients:

CRUST:
2 cups coarsely crushed pretzels
3/4 cup melted margarine
1/2 cup sugar

Combine pretzels, margarine and sugar. Press into a 9x13 inch pan. Bake at 350 degrees for 9 minutes. Cool.

CREAM CHEESE LAYER:
8 ounce package cream cheese
1/2 cup sugar
8 ounces whipped topping

Beat cream cheese until creamy. Add sugar, beating until well blended. Fold in whipped topping. Spread cheese mixture over cooled pretzel crust.

GELATIN LAYER:
2 (3 ounce) packages cherry gelatin
2 cups boiling water
2 (21 ounce) cans cherry pie filling

Mix hot water with gelatin. Add cherry pie filling, stir until cherries are separated and jello is soft set. Spread over cream cheese layer and refrigerate until firm. Serve portions on lettuce leaf.

Serves 16