Banana Cream Pie with Pretzel Crust Prep Time: 15 minutes Cook Time: 10 minutes Servings: 10 Ingredients - 1 cup flour - 3/4 cup finely crushed pretzels plus more for garnish - 1/2 teaspoon salt - 9 tablespoons butter at room temperature - 3 tablespoons cold water - 8 ounces cream cheese, softened - 1 cup powdered sugar - 4 cups non dairy whipped topping - 4 large bananas, sliced - 1 package (3 oz) vanilla instant pudding - 1 1/4 cups milk    A great twist to the traditional banana cream pie. The crust makes this unique and flavorful dessert.	1

	Directions Preheat oven to 425°. In a large mixing bowl combine flour, pretzels, salt and butter until texture is crumbly. (Mixing with a fork works best). Add water, mix well. 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) 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. Cool completely. In a medium mixing bowl, combine cream cheese, powdered sugar, 1/2 of a sliced banana, 1 cup non dairy whipped topping. Spread cream cheese mixture on top of cooled pretzel crust. Slice bananas on top of cheese mixture. Mix pudding and milk until thickened. Pour over bananas. Layer with another sliced banana. Top with 3 cups of non dairy whipped topping.	2

	Refrigerate for 1 hour before serving. May garnish with crushed pretzels or sliced bananas.	3