Pineapple Pretzel Salad

Crust:
2 cups crushed pretzels
1 stick butter, melted
1/2 cup sugar
Mix well and press in bottom of 9x13 inch pan. Bake for 10 minutes

Filling:
1 (8 oz.) cream cheese, softened
1 (8 oz.) Cool Whip
1/2 cup sugar
Mix well and spread on crust.

Topping:
1 20 oz. can crushed pineapple, drained (save juice)
1/4 cup 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.
Joan in Ar  Great!
Mariann, Hannah, Emily and Morgan in Kentucky