1 1/2 cups coarsely crushed pretzel sticks
3/4 cup butter, melted
3/4 cup sugar
Mix together crust ingredients and press into 9x13 inch pan, bake at 400* for 7 minutes.
8 oz. cream cheese
12 ounces Cool Whip
1/2 cup sugar
20 oz. crushed pineapple, drained
Whip cream cheese and sugar until smooth. Fold in Cool Whip and pineapple. Layer on top of (cooled) pretzel crust, and refrigerate.
I used reduced fat cream cheese on this and fat free Cool Whip, and it turned out great. Enjoy!