Orange Banana Pretzel Salad

(Courtesy of momlovesbaking.com)

Ingredients:
3 1/2 c. gluten-free pretzels
1 1/4 c. granulated sugars, divided
3/4 c. unsalted butter, melted
8 oz. cream cheese, softened
8 oz. frozen whipped topping, thawed
9 oz. orange flavored gelatin
1 1/2 c. boiling water
1 1/2 c. Sunny D juice
4 medium bananas, sliced
Whipped cream or whipped topping for garnish

Directions:
Preheat oven to 350 degrees.  Combine pretzels and 1/4 c. sugar and the melted butter in a medium bowl.  Press into the bottom of a greased 9x13 glass casserole dish.  Bake for 10 minutes.  Let cool.

In a large bowl, beat the cream cheese with an electric mixer on medium high until creamy.  Add remaining 1 c. sugar.  Beat on medium speed until smooth.  With a spatula, fold in the whipped topping.  Spread on top of the cooled crust.  

Pour the gelatin into a medium bowl.  Add the boiling water and stir until dissolved.  Stir in the Sunny D.  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.

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