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 ounces) cans crushed pineapple~DO Not drain~
1/2 (3.4 ounces) package instant vanilla pudding mix


Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake at 350 for 10 minutes. Cool completely. 

Cream together cream cheese and sugar. Fold in cool whip. Spread over cooled crust. Combine pineapple 2 cups of pineapple and pudding mix. Spread over whipped topping layer. Place reserved 1 cup of pineapple on top. Chill until serving.

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