1 stick margarine
Melt margarine, mix with pretzels. Press in bottom of 8x12-inch dish. Cook 10 minutes; cool. Combine the Jell-O with the boiling water, stirring until dissolved. Cool; fold in pie filling and crushed pineapple.
Refrigerate until lightly jelled. Thoroughly mix cream cheese, sour cream, confectioners' sugar and vanilla. Spread on top of pretzel crust. Spread
Jell-O mixture on top last. Sprinkle with chopped pecans.