For the topping:

1 C coarsely chopped pretzels

⅓ C sugar

½ C butter, melted

For the salad:

8 oz cream cheese, at room temperature

½ C sugar

8 oz Cool Whip

20 oz can pineapple tidbits, drained

For the topping:

 

Preheat oven to 400 degrees.

Mix melted butter and sugar together.

Stir in pretzels.

Spread in a 9 x 13 pan and bake for 7 minutes.

Stir to break it up and cool completely.

 

For the salad:

Cream together the cream cheese and sugar until well mixed.

Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture.

Chill 2-3 hours.

Add pretzel mixture right before serving.