Pineapple Pretzel Salad
1 cup coarsely crushed pretzels
1/2 cup butter or margarine, melted
1 cup sugar, divided
1 8 ounce package softened cream cheese
1 20 ounce can crushed pineapple, drained
1 12 ounce container of Cool Whip, thawed
In a bowl or gallon ziploc bag combine pretzels, butter and 1/2 cup sugar. Spread on a baking sheet and bake at 400 degrees for 7 minutes. Loosen and let cool.
Meanwhile, in a mixing bowl beat cream cheese and remaining sugar until creamy. Fold in pineapple and Cool Whip. Break pretzel mixture into small pieces; stir into pineapple mixture. Chill.