Pretzel Salad

Crust:

1 stick of butter or margarine

1 1/3 cup crushed pretzels

½ cup of sugar

Cook in frying pan until heated

Spread on bottom of 9 x 13 glass pan

Filling:

8 oz cream cheese (room temperature)

½ cup of sugar

8 oz cool whip

Beat and spread over cooled pretzel mix

Topping:

1 20oz can crushed pineapple

2 Tbl corn starch

Cook until thick and spread over filling when cool

Keep in refrigerator but let warm up to room temperature

before serving