Pineapple Pretzel Dessert

• 1 cup crushed pretzel
• one stick light butter, melted
• 12 cup Splenda sugar substitute
• butter-flavored cooking spray
• 12 ounces sugar Cool Whip Free
• 8 -16 ounces light cream cheese (depening on your taste buds)
• 14 cup Splenda sugar substitute
• 1 cup pineapple juice (from crushed pineapple)
• 20 ounces crushed pineapple (Reserve Juice)
• 12 cup Splenda sugar substitute
• 2 tablespoons cornstarch
• cold water

1. Mix crushed pretzels, melted butter and splenda together.
2. Spray a 9x12 pan with butter spray.
3. Press in pan, bake at 350 for 5 minutes, until just lightly brown, crunchy -- cool.
4. Mix in a bowl cool whip, cream cheese, splenda -- Spread over cooled crust -- chill while doing next step --
5. Squeeze out the juice from canned crushed pineapple, trying to get close to 1 cup.
6. splenda to the juice stir in cornstarch with just enough cold water to dissolve.
7. Heat pineapple juice to a boil, stirring constantly.
8. Add cornstarch, stir until thickened.
9. Cool and then add the crushed pineapple.
10. Spread on top for last layer.
11. Chill for a few hours.
12. Cut into squares and serve.

light butter, splenda sugar substitute, butter, sugar, cream cheese, splenda sugar substitute, pineapple juice, pineapple, splenda sugar substitute, cornstarch, cold water

Taken from www.food.com/recipe/pineapple-pretzel-dessert-448001 (may not work)