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Categories:
flour pretzels salt butter water cream cheese powdered sugar whipped topping bananas vanilla pudding milk
Viewed: 40 - Published at: 7 years agoIngredients
- 1 cup all-purpose flour
- 3/4 cup finely crushed pretzels, butter flavored pretzels suggested, plus more for garnish
- 1/2 teaspoon salt
- 9 tablespoons butter or butter flavored shortening, room temperature
- 3 tablespoons ice cold water
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping, plus 3 cups
- 4 large bananas, sliced
- 1 (3-ounce) package instant vanilla pudding
- 1 1/4 cups milk
Method
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the flour, pretzels, salt, and butter until texture is crumbly.
- Add water, and mix well.
- Roll with rolling pin until you have a nice thin even crust, large enough for a deep-dish pie plate.
- Place in pie plate (crust is very fragile and will fall apart but pinches back together nicely) flute edges, poke with fork and bake for 12 minutes.
- Cool completely.
- Filling:
- In medium mixing bowl, combine cream cheese, powdered sugar, and 1 cup whipped topping.
- Spread cream cheese mixture on top of the cooled pretzel crust.
- Slice bananas on top of cheese mixture.
- Mix pudding and milk, pour immediately over bananas.
- Top with remaining 3 cups whipped topping.
- Refrigerate for 1 hour before serving and garnish with crushed pretzels.
