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Ingredients
3 Cups crushed pretzels
1/4 Cup white sugar
1 Cup melted butter
8 Ounces cream cheese, softened
1 Cup sugar
1 (8 oz) Container whipped topping, thawed
1 (6 oz) or 2 (3 oz) packages island pineapple jello
1 Cup boiling water
2 (20 oz) Cans crushed pineapple, do not drain
Instructions
Preheat oven to 350�F.
Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 1/4? in size, when you have 3 cups, set aside.
In a mixing bowl, add melted butter and 1/4 cup sugar and mix well. Stir in pretzels and mix well to combine.
Press into a 9� x13� baking pan and bake for 10 minutes, remove from oven and cool.
Combine cream cheese and 1 cup sugar and beat well. Fold in whipped topping. Spread on top of pretzel layer and refrigerate for one hour.
Add 1 cup of boiling water to a large bowl. Stir in jello and mix for about 2 minutes until jello is dissolved. Add pineapple and mix well. Pour onto top of cream mixture and evenly spread. Refrigerate for 4 hours or overnight.
Cut into squares before serving.
Makes 24 squares