CRUST:

1 c. crushed pretzels
1 stick butter, melted
1/2 c. sugar

Mix well and press in bottom of 9x13 inch pan.

FILLING:

1 (8 oz.) cream cheese, softened
1 (8 oz.) Cool Whip
1/2 c. sugar

Mix well and spread on crust.

TOPPING:

1 (No. 2) can crushed pineapple, drained (save juice)
1/4 c. sugar
2 tbsp. cornstarch

Drain pineapple juice into a saucepan. Mix sugar and cornstarch together, then add to juice. Cook until thickened, add pineapple. Mix well. Spread on top of salad.