Pretzel Salad - cooking recipe

Ingredients

2 1/2 c. crushed pretzels
1/2 c. pecans (optional)
5 Tbsp. margarine
1 large pkg. cream cheese, softened
1 medium Cool Whip
1/2 c. sugar
15 oz. crushed pineapple (unsweetened), drained (save juice)
2 tsp. cornstarch

Preparation

Melt margarine and add to pretzels.
If using pecans, do not use 1/2 cup of the pretzels.
Press mixture in oblong dish.
Mix together cream cheese, Cool Whip and sugar.
Pour on top of pretzels.
Put pineapple juice in boiler and add 2 teaspoons cornstarch and 1/2 cup sugar and let cook until thick.
Cool completely.
Add pineapple and spread on top of second layer. Keep in refrigerator.