Ingredients
- FOR CRUST:
- 2 1/2 cups pretzels, crushed
- 3 Tbsp brown sugar
- 3/4 cup butter melted
- FOR FILLING:
- 3/4 cup peanut butter, creamy
- 1 package (3oz) cream cheese, room temp.
- 1 1/4 cup powdered sugar
- 1 container (12oz) whipped topping, thawed
- 3 bananas, peeled and sliced 1/4″ thick
Preparation
Step 1
Preheat oven to 350F. Combine all the ingredients for the crust and mix well. Save 1/4 cup of pretzel mixture and spread the rest into a 10″ pie tin,working all the way up the sides and making sure that the crust is even. Bake for 10-12 minutes. Cool completely before filling. Sprinkle remaining pretzel mixture on s cookie and bake 10-12 minutes. Cool
In a large bowl, combine the peanut butter and cream cheese. Add 1/3 of the whipped topping and the sugar and beat until smooth and no lumps remain. Add remaining whipped topping and gently fold in until well combined. Fill crust with 1/2 of the filling then top with sliced bananas. Top with remaining peanut butter mousse. Garnish with remaining crushed pretzels and chill for 3 hours or overnight before serving.