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+ servings

Orange Banana Pretzel Salad

Servings 12 servings


  • 3 1/2 cups 140g crushed gluten free pretzels
  • 1 1/4 cup 250g granulated sugar, divided
  • 3/4 cup 170g unsalted butter, melted
  • 8 ounces 227g cream cheese, softened
  • 8 ounces 227g frozen whipped topping, thawed
  • 9 ounces 255g orange flavored gelatin
  • 1 1/2 cups 375mL boiling water
  • 1 1/2 cups 375mL SunnyD
  • 4 medium 400g bananas, sliced
  • Whipped cream or whipped topping for garnish


  1. For crust:
  2. Preheat oven to 350°F. Combine crushed pretzels, 1/4 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.
  3. For filling:
  4. 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.
  5. For the topping:
  6. 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.
  7. Garnish with whipped cream or whipped topping, if desired.