Pineapple Pretzel Salad

INGREDIENTS:

• 2 cups crushed pretzels
• 2 (20 oz) cans of crushed pineapple drained
• 1 cup melted butter
• 8 oz cream cheese
• 1 cup sugar
• 8 oz container of frozen whipped topping, thawed
• 1/2 (3.4 oz) package of instant vanilla pudding mix

DIRECTIONS:

1. Preheat oven to 350°F
2. Place crushed pretzels in the bottom of a 9×13-inch baking dish.
3. Pour melted butter over top and bake for 10 minutes.
4. Cream together cream cheese and sugar.
5. Fold in whipped topping, and spread over cooled pretzel crust.
6. Combine pineapple and pudding mix. Spread over the whipped topping layer.
7. Chill until serving.