Makes: 6 pieces
A delicious light dessert
graham cracker crust (9 inches)
can (20 ounces) crushed pineapple, drained
8oz cream cheese, softened
8 oz carton Cool Whip
cup pretzels, crushed
tbsp butter, melted
For pie filling, combine cream cheese, Cool Whip, pineapple, and sugar.
Pour pie filling into pie crust. Refrigerate for at least 1 hour.
For topping, combine pretzels, butter, and sugar. Bake at 400° for 5 minutes. Break apart immediately with a fork. Allow to cool. Sprinkle on pie just before serving.