2 c. crushed pretzels
1 c. sugar
10 tbsp. butter, melted
2 c. Cool Whip
8 oz. softened cream cheese
1/2 c. powdered sugar
2 sm. cans undrained pineapple
1 c. sugar
3 tsp. cornstarch

Mix pretzels, sugar and butter together. Spread on cookie sheet and bake 5 to 10 minutes at 375 degrees. Let cool. Put in casserole dish. Blend together the Cool Whip, cream cheese, and powdered sugar. Put in dish on top of pretzel layer. Combine pineapple and juice, 1 cup sugar and cornstarch in small pot on top of stove. Bring to a boil. Let cool and pour over top of Cool Whip layer. Garnish with cherries, if desired.