| | Directions | | Combine pretzels, butter & half cup sugar, press in 9x13 baking dish. Bake for 7 minutes at 400°. Cool in pan. Beat cream cheese and half cup of sugar in large bowl until creamy. Fold in Cool Whip then pineapple. Chill until ready to serve. Just before serving, break up pretzels in pan and add to salad. |
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| Ingredients | | - |  | 1 cup coarsely-chopped pretzels |
| - | | 1/2 cup butter, melted |
| - | | 1 cup sugar, divided |
| - | | 8 ounces cream cheese, softened |
| - | | 1 can crushed pineapple, drained (20 ounce can) |
| - | | 12 ounces Cool Whip, thawed |
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