PINEAPPLE PRETZEL SALAD

PINEAPPLE PRETZEL SALAD 3 cups crushed pretzels 1/4 cup white sugar 1 cup melted butter 8 ounces cream cheese softened 1 cup sugar 1 small tub 8 oz, whipped topping, thawed 1 large package 6 oz, (or two small, 3 oz, pkg pineapple jello) 1 cup boiling water 2 cans 20 oz each, crushed pineapple (do not drain) Preheat oven to 350. Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 0.25″ 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 9×13 baking pan. Bake for 10 minutes and 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.