This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
2 cups crushed thin salted pretzels
1/3 cup white sugar
1/2 cup butter (melted)
2 - 8oz. Philadelphia cream cheese
1/2 cup white sugar
1 or 2 tsp. vanilla
1 cup Breakstone's sour cream
1 - 8oz. Cool Whip (thawed)
1 can pie filling (your choice of flavor)
In a Ziploc bag add pretzels--close the bag tight, then crush the pretzels
using your hands on the outside of the bag--crush them to coarse
consistency. Dump crushed pretzels into a measuring cup--continue until you
have 2 cups crushed pretzels. In a bowl add crushed pretzels, 1/3 cup white
sugar and melted butter--mix with a spoon. Press pretzel mixture into the
bottom of a greased 9 x 13 cake pan to make the crust--press with the back
of a spoon. Bake the crust at 400 degrees for 8 minutes--set aside to cool
completely. In a mixer add cream cheese, 1/2 cup white sugar and vanilla--
beat until smooth. Add sour cream--beat. Remove bowl from mixer--add
thawed Cool Whip--stir with a spoon until mixed. When crust is completely
cooled spread the cream cheese mixture on top of the pretzel crust.
Refrigerate overnight. The next day (when ready to serve) spread pie filling
(your choice of flavor) evenly on top of cream cheese mixture.