 | | Directions |
- Preheat oven to 425°.
- In a large mixing bowl combine flour, pretzels, salt and butter until texture is crumbly. (Mixing with a fork works best).
- Add water, mix well.
- Dust a flat working surface with flour.
- Roll out crust on surface with a rolling pin until you have a nice, even crust (approximately 12 inch diameter)
- Fold in half and gently place in the pie plate. (The crust is fragile but pinches together nicely if it falls apart).
- Flute edges, poke the bottom with a fork and bake 10-12 minutes.
- Cool completely.
- In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping.
- Spread cream cheese mixture on top of cooled pretzel crust.
- Slice bananas on top of cheese mixture.
- Mix pudding and milk until thickened.
- Pour over bananas.
- Layer with another sliced banana.
- Top with 3 cups of non dairy whipped topping.
- Refrigerate for 1 hour before serving.
- May garnish with crushed pretzels or sliced bananas.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 10
|  | | Ingredients | | - | | 1 cup flour |
| - | | 3/4 cup finely crushed pretzels plus more for garnish |
| - | | 1/2 teaspoon salt |
| - | | 9 tablespoons butter at room temperature |
| - | | 3 tablespoons cold water |
| - | | 8 ounces cream cheese, softened |
| - | | 1 cup powdered sugar |
| - | | 4 cups non dairy whipped topping |
| - | | 4 large bananas, sliced |
| - | | 1 package (3 oz) vanilla instant pudding |
| - | | 1 1/4 cups milk |
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