- 1 (8 ounce) package cream cheese, softened
- 1/2 cup white sugar
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 cup crushed pretzels
- 1/2 cup butter, melted
- 1/3 cup white sugar
- Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
- Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
- Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.