Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray and set it aside.

Place the crushed pretzels and ½ cup granulated sugar in a medium mixing bowl and stir to combine. Pour in the melted butter and mix until the pretzels are fully coated, then press the mixture firmly into the bottom of the prepared baking dish.

Bake the pretzel crust for 10 minutes, then remove it from the oven and allow it to cool completely.

Using a stand mixer or a large bowl with a handheld mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes until smooth and free of lumps.

Add the remaining ¾ cup granulated sugar and the vanilla extract, then continue mixing for another 1 to 1½ minutes until fully combined.

Gently fold in the thawed whipped topping until evenly incorporated.

Spread the cream cheese mixture evenly over the cooled pretzel crust using an offset spatula or silicone spatula. As you smooth it out, create a slight raised edge around the perimeter to form a seal that helps prevent the gelatin from seeping into the crust.

Drain the juice from one can of crushed pineapple and leave the second can undrained.

Pour the boiling water into a medium mixing bowl, then sprinkle both packages of gelatin over the top. Stir until the gelatin is completely dissolved.

Add both cans of crushed pineapple, including one drained and one with its juice, to the dissolved gelatin. Place the mixture in the refrigerator for 15 to 20 minutes, just until it begins to thicken but has not fully set.

Carefully spoon the partially thickened gelatin mixture over the cream cheese layer, keeping it within the edges of the cream cheese barrier. Cover and refrigerate for at least 4 hours, or until fully set. Slice into 12 portions just before serving.

If you’d like, top each serving with a dollop of whipped topping and a small piece of drained pineapple.