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!).
- 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.