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Strawberry Pretzel Dessert-- About half an hour

2 cups crushed pretzels
3 tablespoons sugar
3/4 cup softened butter
8 ounces cream cheese
1 cup sugar
1 cup Cool Whip
Can of 24 oz. Pie Filling

Crush pretzels. I like to use the can of pie filling, because it’s heavy and I’m lazy.
They don’t need to be pretzel particles. I like them sort of big so they crunch.

Mix in 3 tbs sugar and softened butter. I soften my butter in a mug in the microwave.

Spread onto bottom of 9-by-13-inch baking pan.
Press down and spread evenly with spoon.
Bake in 400-degree oven until lightly browned, 6 to 10 minutes. Set aside to cool.

Thoroughly mix cream cheese, 1 cup sugar, and Cool Whip and spread over crumb crust when it has completely cooled.

Top with pie filling.
A lot of people use a jello mixture with fruit, but that gives it an airy jello taste that I don’t like.
The pie filling is less held-together, but more delicious in the long run.

Refrigerate until firm before cutting into squares pointlessly and eat the entire thing in one sitting.

Enjoy!