1 cup sugar, divided
3 cups thin pretzels, broken in small pieces
8 oz cream cheese, room temperature
8 oz Cool Whip, thawed according to package directions
20 oz pineapple tidbits, drained well
Melt butter in a small saucepan over medium heat. Stir in 1/2 cup sugar and continue cooking about 2 minutes until the sugar is dissolved. Spread broken pretzels in a 9 x 13 baking dish. Pour sugar mixture over pretzels and stir into the pretzels to coat them well. Bake at 350 degrees for 10 minutes; cool completely. In a large bowl, beat together cream cheese and sugar. Gently fold in Cool Whip. Finally, stir in broken up pretzel mixture and pineapple chunks. Cover and refrigerate 2 hours or overnight. Serve cold.