• Preheat the oven to 375° and lightly spray a 9 x 13 baking dish with a non-stick cooking spray. Set aside.

For the Pretzel Crust

• Crush pretzels into small pieces using a food processor or a large sealable baggie and crush with a rolling pin.
• In a medium bowl, add pretzels, vanilla, brown sugar, and flour. Stir.
• Melt butter and add to the pretzel mixture. Stir until combined.
• Spread mixture into prepared baking dish. Press into an even, smooth layer (saving ½ cup of pretzel mixture for the topping).
• Bake in the preheated oven for 10 minutes, remove and let cool completely.

For the Cream Cheese Filling

• In a medium bowl, using an electric mixer, beat cream cheese for 2-3 minutes until smooth then add powdered sugar. Beat until combined and add cool whip. Mix until just combined.
• Once the crust has cooled completely, spread cream cheese mixture over the pretzel layer.

For the Pineapple Topping

• Top with pineapple pie filling and spread evenly, followed with crushed pineapple and the remaining pretzel mixture.
• Cover with aluminum foil or plastic wrap and refrigerate for 4 hours or overnight.