Ingredients
8 oz cream cheese
½ cup sugar
16 oz can crushed pineapple, drained
12 oz ctn Cool Whip
½ cup butter
½ cup sugar
½ cup chopped pecans
1 cup crushed pretzels (leave some a bit larger)

Instructions
Mix and chill overnight the cream cheese, crushed pineapple, ½ cup sugar, and Cool Whip. Mix remaining ingredients, butter, sugar, pecans and pretzels in a 9 x 13 inch pan. Bake for 7 to 10 minutes at 350°. Watch closely the last few minutes. Add to chilled salad just before serving.

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