Cherry Pretzel Squares Recipe - Allrecipes.com
Cherry Pretzel Squares Recipe
  • READY IN 4+ hrs

Cherry Pretzel Squares

Recipe by  

"Chopped pretzels and brown sugar make a perfect salty-sweet crust for these creamy layered cherry bars."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • READY IN

    4 hrs 10 mins

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine crushed pretzels, brown sugar and butter. Spread half of this pretzel mixture in bottom of 13x9-inch baking pan. Bake 10 minutes. Cool.
  3. While the pretzel mixture is baking, combine the cream cheese and powdered sugar in large mixing bowl. Fold in whipped topping.
  4. Spread half of this cream cheese mixture on top of the cooled baked pretzel crust. Spread 2 cans of LUCKY LEAF Cherry Pie Filling over the cream cheese layer, then spread the remaining half of the cream cheese mixture over the pie filling.
  5. Sprinkle with the remaining pretzel mixture. Refrigerate at least 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2010

This recipe is a winner! I've been searching for it for ages... it was a childhood favorite. And just a tip cause I bothered to measure... a 12oz. tub of cool whip is about 4 cups. YUM!!

 
Most Helpful Critical Review
Dec 10, 2010

I followed the recipe, but the pretzels were very soggy!! The flavor of the cherries and cream cheese were good.

 
Dec 03, 2009

This was a big hit! Loved the pretzel bottom and the hint of salty with all the sweet. Supper simple dessert to throw together. Will definitely be making again!

 
Sep 07, 2010

Tried it with blueberry filling, very good.

 
Aug 24, 2010

This is very good...I took it to work and the girls really enjoyed it!

 
Jun 11, 2010

Try adding a little cinnamon to the crushed pretzels, which I did. Also put whipped topping on top of the cherry pie filling, and sprinkled a little more crushed pretzels.

 
Jun 22, 2010

I used fat free cream cheese and 1 8oz tub of Cool Whip Lite and 1 tub of Cool Whip Free. For crust, I reduced butter to 1 stick (1/2 cup) - worked fine. I mixed the confectioner's and cream cheese together first then blended in the Cool Whip. UPDATE: I would use 1 tsp of Almond extract with the whipped cream mixture. Mine was a bit flat on flavor. Next time I will cut the whipped cream amount in half (didn't care for the airy texture as written). Overall, a good tasting dessert.

 
Nov 27, 2009

will be trying it tonight if it turns out well ill let you know

 

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Nutrition

  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 67.9 g
  • 22%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 503 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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