Pineapple Pretzel Fluff Salad

1 1/4 C pretzels, roughly crushed
1/2 C (1 stick) unsalted butter, melted
1 C sugar, divided
1-8 oz pkg cream cheese, softened
1-20 oz pkg can crushed pineapple, drained
1-12 oz container frozen whipped topping, thawed

Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat. Combine pretzels, melted butter and 1/2 cup sugar in a medium bowl, stirring until fully combined. Spread mixture out in an even layer on lined baking sheet and place in oven. Bake for seven minutes, then remove from oven and let cool, then crumble into pieces. In a large bowl or mixer, beat cream cheese for two to four minutes, or until fluffy, then mix in remaining 1/2 cup sugar. Fold in drained pineapple, crumbled pretzel pieces and thawed frozen whipped topping, then let set for one hour.