Pineapple Pretzel Salad

1 stick (1/2 cup) margarine or butter
1 cup granulated sugar, divided
2 cups crushed pretzels
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can crushed pineapple with juice, undrained
1 (8 ounce) container frozen whipped topping, thawed

Heat the oven to 400 degrees F.

Place the butter in a 13 x 9-inch pan and put it in the oven until the butter melts. Remove from the oven and mix in 1/2 cup sugar and the pretzels. Without pressing the mixture into the pan, bake for 8 minutes. Remove, let cool and set aside.

In a bowl, stir together the cream cheese, 1/2 cup of the sugar, the undrained pineapple and whipped topping. Chill.

Right before serving, fold the pretzel mixture into the cream cheese mixture.