• Preheat oven to 350 degrees F and line a 9x9 square baking dish with parchment paper.

For crust:

• In a medium-sized mixing bowl add crushed pretzels, melted butter, and brown sugar.
• Stir to combine and press into the bottom of your parchment lined baking dish.
• Bake for 10 minutes, remove from the oven, and let fully cool.

For cream cheese filling:

• In a medium sized mixing bowl add cream cheese, brown sugar, and vanilla extract.
• Using a handheld mixer or a stand mixer, beat the cream cheese for 5 minutes. The mixture should be creamy and smooth.
• Fold in the Cool Whip until combined.
• Spread cream cheese mixture over the cool crust. Keep the level even and smooth the top.
• Add to the refrigerator and let chill for 1 hour.

For pineapple topping:

• In a medium-sized mixing bowl add Jello packet and boiling water. Stir together for 2 minutes.
• Pour in the crushed pineapple AND ALL THE JUICE. Stir to combine.
• Pour the pineapple Jello mixture overtop the cooled cream cheese layer.
• Cover the dish and place in the refrigerator for at least 6 hours.
• Serve sliced with an extra dollop of whipped topping.