banana cream / pretzel crust pie

How To Make banana cream / pretzel crust pie

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  1

  Preheat 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.
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  2

  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)
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  3

  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.
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  4

  Cool completely.
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  5

  In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping.
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  6

  Spread cream cheese mixture on top of cooled pretzel crust.
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  7

  Slice bananas on top of cheese mixture.
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  8

  Mix pudding and milk until thickened . Pour over bananas. Layer with another sliced banana Top with 3 cups of non dairy whipped topping
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  9

  Refrigerate for 1 hour before serving. May garnish with crushed pretzels or sliced bananas. A slice to follow, once chilled! So yummy! Enjoy!
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