Orange Banana Pretzel Salad isn't really a salad, it's a dessert. Three layers - a sweet pretzel crust, then a cream cheese filling and finally a layer of orange gelatin, orange juice and bananas.
Preheat oven to 350°F. Combine crushed pretzels, ¼ 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 the cream cheese layer
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 orange gelatin layer
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.