Banana Cream Pie with Pretzel Crust

Crust

2 ½ cup crushed pretzels

¾ cup butter, softened

3 tbsp light brown sugar


Filling

8oz cream cheese, softened

1 cup powdered sugar

2 8oz containers of Cool Whip

6 large bananas

1 (3oz) package Vanilla instant pudding

1 ¼ cup milk


Preheat the oven to 350°.


In a medium bowl mix the butter, sugar and crushed pretzels until well combined.


Press the mixture into a 9” or 10” pie plate (9” will get you a thicker crust if you desire)and bake for 10 minutes.


In another medium bowl combine the cream cheese and powdered sugar with an electric mixer. Fold in 2 sliced bananas and 1 cup of Cool Whip. Spread on the crust.


Slice 1 to 2 bananas onto the top of the cream cheese mixture.


Mix the pudding and the milk with a whisk until thickened and pour over the banana layer.


Layer 1 to 2 more sliced bananas on top of the pudding layer, and cover the top with Cool Whip.


Refrigerate for 1 hour. Garnish with crushed pretzels or sliced banana.

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