Layers of sweet and salty, crunchy and creamy all come together in this fun treat. Cherry cheesecake pretzel salad is perfect for potlucks, bbqs, holidays and more.
Place crushed pretzels and sugar in the bottom of a 9x13" pan. Melt the butter and pour over the pretzels and sugar. Mix and spread over the bottom of the pan, pressing slightly. Bake for 15 minutes and then remove to cool.
In a stand mixer, or a mixing bowl with a hand mixer, beat cream cheese until super smooth.
Add sugar and vanilla and beat until incorporated.
Slowly drizzle in the cream while the mixer is running and whip until the mixture is light and fluffy. Spread over the cooled pretzel crust. Be sure to spread it all the way to the edges. Put in the refrigerator to set up.
Stir the gelatin powder into the hot water until it is dissolved.
Add the cherry pie filling and stir. Allow to sit on the counter until it is room temperature. Slowly pour over cream cheese mixture. Refrigerate until set, at least a couple of hours.