2 (3 oz.) pkg. cherry Jello
1 c. boiling water
1 (7 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 sm. carton Cool Whip
1 c. pretzels
1 stick butter

Mix first 3 ingredients, let set in refrigerator until partly set. Melt butter in 9x13 inch pan. Break up pretzels and mix in butter. Spread evenly in pan. Bake 10 minutes at 350 degrees. Cool.

Mix cream cheese and sugar well. Spread over pretzels. Pour Jello over pretzels and cheese mixture. Spread evenly. Refrigerate until set.