In a large mixing bowl, combine the flour, pretzels, salt, and butter until texture is crumbly. Add water, and mix well. Roll with rolling pin until you have a nice thin even crust, large enough for a deep-dish pie plate. Place in pie plate (crust is very fragile and will fall apart but pinches back together nicely) flute edges, poke with fork and bake for 12 minutes. Cool completely.
Filling: In medium mixing bowl, combine cream cheese, powdered sugar, and 1 cup whipped topping. Spread cream cheese mixture on top of the cooled pretzel crust. Slice bananas on top of cheese mixture. Mix pudding and milk, pour immediately over bananas. Top with remaining 3 cups whipped topping. Refrigerate for 1 hour before serving and garnish with crushed pretzels.
Tools You May Need
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.