Preheat oven to 400 degrees F. Spray a 9×13 pan with non-stick spray.

Combine crushed pretzels, sugar and melted butter in pan. Gently stir to combine and spread around pan evenly. Bake for 10 minutes and cool completely.

Pour entire can of crushed pineapple (with juice!) into a medium sized mixing bowl. Sprinkle white chocolate pudding mix on top and stir until completely incorporated. Fold in whipped topping.

Transfer mixture to 9×13 pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. Set pan in fridge to keep cool while you mix the jello.

Combine 1 cup boiling water with box of cranberry jello. Stir until jello is completely dissolved. Add in the entire can of whole berry cranberry sauce and stir until combined. Pour mixture on top of pineapple-whipped topping. 

Cover salad and refrigerate at least 3-4 hours, until salad is completely cooled and set. Top with sugared sparkling cranberries, if desired. Cut squares to serve. Store leftovers in fridge.