1 c. crushed pretzels
1 1/4 c. sugar
1/2 c. butter
1 (8 oz.) Philadelphia cream cheese
1 lg. can crushed pineapple
2 tbsp. cornstarch
1 sm. Cool Whip

Combine pretzels, 1/2 cup sugar, melted butter. Pat firmly into an 8x11 inch dish and set aside. Take drained pineapple juice, cornstarch, 1/4 cup sugar and cook until thick. Let cool. Add pineapple. Then spread over the pretzel mixture.

Cream together 1/2 cup sugar, Cool Whip and cream cheese until smooth. Spread on top of pineapple mixture. Refrigerate.