Place crushed pretzels in the bottom of a 9 x 13-inch baking dish. Pour melted butter carefully over top. Bake in preheated oven for 10 minutes and remove immediately. Do not overcook or it won't cut with the other layers.
In a large bowl, cream together the room temperature cream cheese, sugar, and vanilla. Fold in whipped topping. Spread over the completely cooled crust.
Drain the pineapple cans.
Combine the pineapple and dry pudding mix. Spread over whipped topping layer.
Chill in the fridge until serving. Return any leftovers to the fridge
Pineapple Pretzel Salad
Amount Per Serving
Calories 374Calories from Fat 207
% Daily Value*
Saturated Fat 14g70%
Vitamin A 759IU15%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.