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Cherry Cheesecake Pretzel Dessert/Salad

Delicious served as a dessert or salad.
Course Dessert, Salad
Cuisine All-American
Keyword cherry pie filling, cream cheese, pretzels
Servings 10 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 4 cups finely crushed pretzels
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 3/4 cup butter, melted
  • 1 8 oz. package cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 1 8 oz tub non-dairy whipped topping
  • 1 21 oz can (country) cherry pie filling
  • 1/2 cup crushed pretzels, optional
  • non-dairy whipped topping, optional

Instructions

  • In a mixing bowl, place cream cheese. Microwave for 20 seconds.
  • With hand-held electric mixer beat on low beat until creamy. Add powdered sugar and beat again until creamy. Fold in non-dairy whipped topping.
  • Refrigerate for at least 1 hour.
  • Mix the pretzels, sugar, cinnamon and nuts with the melted butter.
  • Press into a lightly greased 13 x 9 inch baking dish.
  • Bake at 400 degrees for 8 to 10 minutes or until firm and crisp. Allow to cool completely.
  • Carefully spread cheesecake layer over the cooled pretzel layer. Refrigerate for at least 2 hours.
  • Top cream cheese layer with cherry pie filling.
  • Sprinkle crushed pretzels over the cherry pie filling, optional.
  • Top serving pieces with extra non-dairy whipped topping.