Orange Banana Pretzel Salad

• Produce

  • 4 (400g bananas, medium

• Baking & Spices

  • 1 1/4 cup Granulated sugar
  • 8 oz Topping, frozen whipped
  • 1 Whipped cream or whipped topping

• Snacks

  • 3 1/2 cups Pretzels, Gluten Free

• Dairy

  • 3/4 cup Butter, unsalted
  • 8 oz Cream cheese

• Desserts

  • 9 oz Gelatin, orange flavored

• Liquids

  • 1 1/2 cups Water

• Other

  • 1 1/2 cups (375ml sunnyd

Found on momlovesbaking.com

Ingredients

• 3 1/2 cups (140g) crushed gluten free pretzels
• 1 1/4 cup (250g) granulated sugar, divided
• 3/4 cup (170g) unsalted butter, melted
• 8 ounces (227g) cream cheese, softened
• 8 ounces (227g) frozen whipped topping, thawed
• 9 ounces (255g) orange flavored gelatin
• 1 1/2 cups (375mL) boiling water
• 1 1/2 cups (375mL) SunnyD
• 4 medium (400g) bananas, sliced
• Whipped cream or whipped topping for garnish

Directions

• For crust:
• Preheat oven to 350°F. Combine crushed pretzels, 1/4 cup of the sugar and melted butter in a medium bowl. Press into the bottom of a greased 13 x 9 glass casserole dish. Bake for 10 minutes. Let cool.
• For filling:
• In a large bowl, beat the cream cheese with an electric mixer on medium high until creamy. Add remaining 1 cup of sugar. Beat on medium speed until smooth. With a spatula, fold in the whipped topping. Spread on top of the cooled crust.
• For the topping:
• Pour the gelatin into a medium bowl. Add the boiling water and stir until dissolved. Stir in the SunnyD. Add the sliced bananas. Refrigerate mixture until slightly thickened, about 15 minutes. Pour over cream cheese mixture. Refrigerate for at least 2 hours or overnight.
• Garnish with whipped cream or whipped topping, if desired.