Orange Banana Pretzel Salad

5 from 1 vote

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.

Course Dessert

Cuisine American

Prep Time 30

Total Time 30

Servings servings

Calories 409kcal

Author Lise Sullivan Ode

Ingredients

For the crust

3 ½ cups crushed gluten free pretzels 140g
1 ¼ cup granulated sugar, divided 250g
¾ cup unsalted butter, melted 170g

For the cream cheese layer

8 ounces cream cheese, softened 227g
8 ounces frozen whipped topping, thawed 227g

For the orange gelatin layer

9 ounces orange flavored gelatin 255g
1 ½ cups boiling water 375mL
1 ½ cups orange juice 375mL
4 medium bananas, sliced 400g
Whipped cream or whipped topping for garnish

Instructions

For the crust

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.

Nutrition