2 1/2 c. coarsely crushed pretzels
3 tbsp. powdered sugar
3/4 c. butter, melted

TOPPING:

1 lg. can crushed pineapple with the juice
2 tbsp. cornstarch

FILLING:

8 oz. cream cheese
1/2 c. sugar
8 oz. Cool Whip

Mix crust ingredients. Put on bottom of 9 x 13 inch pan. Bake 8-10 minutes at 350 degrees. Cool.

In a saucepan mix pineapple with juice and cornstarch. Cook, stirring constantly, until thickened. Cool.

Mix cream cheese and sugar. Blend in Cool Whip. Pour cheese mixture over cooled crust. Put pineapple mixture over top. Refrigerate.