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Pineapple Pretzel Salad




3 cups crushed pretzels
1 cup butter, melted
8 ounce package cream cheese
1 cup sugar
8 ounce container cool whip
2 (20 ounce) cans crushed pineapple
1/2 (3.4 ounce) package instant vanilla pudding mix
Place crushed pretzels in the bottom of a 9×13 inch baking dish. Pour melted butter carefully over top. Bake at 350 for 10 minutes.
Cream together cream cheese and sugar. Fold in cool whip. Spread over cooled crust. Combine pineapple reserve 1 cup pineapple and pudding mix. Spread over whipped topping layer. Place reserved pineapple on top. Chill until serving.



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