Orange Banana Pretzel Salad

Orange Banana Pretzel Salad 3 1/2 cups crushed pretzels 1 1/4 cup granulated sugar, divided 3/4 cup unsalted butter, melted 8 ounces cream cheese, softened 8 ounces frozen whipped topping, thawed 9 ounces orange flavored gelatin 1 1/2 cups boiling water 1 1/2 cups SunnyD 4 medium bananas, sliced Whipped cream or whipped topping for garnish For crust: Preheat oven to 350°F. Combine crushed pretzels, 1/4 cup of the sugar and melted butter in a medium bowl. Press into the bottom of a greased 13" x 9" glass casserole dish. Bake for 10 minutes. Let cool. For filling: In a large bowl, beat the cream cheese with an electric mixer on medium high until creamy. Add remaining 1 cup of sugar. Beat on medium speed until smooth. With a spatula, fold in the whipped topping. Spread on top of the cooled crust. For the topping: Pour the gelatin into a medium bowl. Add the boiling water and stir until dissolved. Stir in the SunnyD. 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, if desired.