Banana Cream / Pretzel Crust Pie
finely crushed pretzels
butter, room temperature
CREAM CHEESE LAYER
cream cheese, softened
instant vanilla pudding
1Preheat oven to 425 degree F.
In a large mixing bowl ( I used my food processor )- combine flour, pretzels, salt and butter until texture is crumbly.
Add water, mix well.
2Dust 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)
3Fold 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.
5In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping.
6Spread cream cheese mixture on top of cooled pretzel crust.
7Slice bananas on top of cheese mixture.
8Mix pudding and milk until thickened
Pour over bananas.
Layer with another sliced banana
Top with 3 cups of non dairy whipped topping
9Refrigerate for 1 hour before serving.
May garnish with crushed pretzels or sliced bananas.
A slice to follow, once chilled!