Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Spread the mixture evenly onto a baking sheet.
Bake the pretzel mixture for 10 minutes and then set it aside to cool completely.
In a large bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.
Stir in the drained crushed pineapple until well combined.
Fold in the thawed whipped topping gently to maintain the fluffiness.
Break the cooled pretzel mixture into small clusters and fold them into the creamy mix.
Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Variations & Tips
For a tropical twist, add a cup of shredded coconut or a handful of chopped maraschino cherries to the mixture. To enhance the crunch, toast the pretzels lightly before combining them with butter and sugar. If you prefer less sugar, reduce the amount used in the cream cheese mixture. For a lighter version, substitute the full-fat cream cheese and whipped topping with their reduced-fat counterparts.