Ingredients:

  • 2 cups (200g) crushed pretzels
  • ¾ cup (170g) unsalted butter, melted
  • 3 tablespoons (36g) granulated sugar
  • 8 ounces (226g) cream cheese, softened
  • 1 cup (115g) confectioners' sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 8 ounces (227ml) frozen whipped topping, thawed
  • 1 (3 ounce) package (85g) jelly
  • 1 cup (237ml) boiling water
  • 1 (15-ounce) can (425g) crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F (175°C). Crush pretzels into fine crumbs. Combine crushed pretzels, melted butter, and sugar in a bowl. Press mixture firmly into the bottom of the baking dish. Bake for 10-12 minutes, or until lightly golden brown. Let crust cool completely. Place in freezer for 30 minutes to cool faster.
  2. In a large bowl, beat cream cheese, confectioners' sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping.
  3. Spread the cream cheese filling evenly over the cooled pretzel crust.
  4. In a saucepan, add boiling water to jelly, and stir until dissolved. Stir in the crushed pineapple. Allow to cool.
  5. Carefully pour pineapple topping over the cream cheese layer. Refrigerate for at least 4 hours, or until set. Cut into squares and serve.