Pineapple Pretzel Dessert

2 C finely crushed pretzels
3/4 C (1-1/2 sticks) butter, melted
1 C plus 3 T sugar, divided
2-4 serving pkgs pineapple gelatin
2 C boiling water
1 C ice water
1-20 oz can crushed pineapple, drained well
2-8 oz pkg cream cheese, softened
1-12 oz container frozen whipped topping, thawed and divided

Preheat oven to 400 degrees. Coat a 9x13-inch baking dish with cooking spray.  In a medium bowl, combine crushed pretzels, butter, and three tablespoons sugar. Press mixture into bottom of baking dish. Bake eight minutes and let cool.  In a large bowl, dissolve gelatin in boiling water. Stir in ice water and pineapple, and chill until slightly thickened.  In another large bowl, with an electric mixer, beat cream cheese and remaining 1 cup sugar until smooth and creamy. Fold in three cups whipped topping and spread evenly over pretzel crust. Spread pineapple mixture over cream cheese layer.  Cover and chill at least four hours or until firm. Garnish with remaining whipped topping and cut into squares.