Salty Pretzel Banana Pudding Ice Cream Cake
This salty pretzel banana pudding ice cream cake is a decadent frozen dessert with creamy banana layers, a crunchy salty pretzel crust, and sweet whipped topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Pretzels (crushed)
- Butter (melted)
- Brown sugar
- Banana pudding or banana-flavored ice cream
- Vanilla ice cream
- Bananas (sliced)
- Whipped topping or whipped cream
- Vanilla wafers (optional)
- Caramel sauce (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Mix crushed pretzels with melted butter and brown sugar, then press into a baking dish to form a crust.
- Bake for 8–10 minutes and allow to cool completely.
- Spread softened vanilla ice cream over the crust and freeze for 30 minutes.
- Add a layer of banana pudding or banana ice cream and spread evenly.
- Layer sliced bananas over the top, then spread whipped topping.
- Optional: sprinkle crushed vanilla wafers or drizzle caramel sauce.
- Freeze for 3–4 hours until fully set.
- Slice and serve directly from the freezer.
Notes
- Baking the crust helps it hold together better.
- Use slightly softened ice cream for easier spreading.
- Toss bananas in lemon juice to prevent browning.
- Freeze thoroughly before slicing for clean layers.
- Store tightly covered to prevent freezer burn.
- Customize with chocolate chips or peanut butter drizzle.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
