Cherry Blueberry Dessert Squares

by Irene Segletes

1 1/2 c. finely crushed pretzels
2 Tb. sugar
3/4 c. margarine or butter, melted
1 pkg. cream cheese (8 oz.), softened
1/2 c. sugar
1 1/2 c. container frozen whipped topping, thawed
1 (3 oz.) pkg. black raspberry gelatin
1 c. boiling water
1/2 c. cold water
1 (16 oz.) pkg. frozen/ fresh blueberries
1 (21 oz.) can cherry pie filling

Heat oven to 350°. In medium bowl, combine 1 1/2 c. pretzels, 2 Tb. sugar and margarine; mix well. Press in bottom of ungreased 13 x 9″ pan. Bake at 350 for 10 min; cool. In large bowl, beat cream cheese and 1/2 c. sugar until well blended; fold in whipped topping. Spread evenly over cooled crust. Cover, refrigerate 30 min. In medium bowl, dissolve gelatin in boiling water. Stir in cold water and blueberries until mixture is partially set. Spoon gelatin mixture over cream cheese filling. Cover, refrigerate about 1 hour or until set. Carefully spoon cherry pie filling evenly over blueberry mixture. Store in refrigerator. Makes 15 servings.