Preheat your oven to 400°F (204°C). In a mixing bowl, combine the crushed pretzels, sugar, and melted butter until the mixture resembles wet sand. Pour into a 9" x 9" baking pan and press firmly. Bake for 7–8 minutes until lightly golden, then cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the crushed pineapple and instant vanilla pudding mix. Mix until smooth and thickened.

Gently fold in the whipped topping, ensuring the mixture remains fluffy.

Stir in the drained pineapple tidbits for added texture.

In a serving dish, pour half of the filling and smooth it out. Sprinkle a portion of the cooled pretzel crust on top, then add the remaining filling, finishing with a sprinkle of pretzel crust.

Cover with plastic wrap and refrigerate for at least an hour, or overnight for best results.