Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cup finely crushed pretzels (about 2 1/2 cups whole mini pretzel twists)
  • 1/4 cup granulated sugar
  • 1/2 cup butter, melted
  • 48 ounces raspberry sherbet
  • 1 cup heavy cream
  • 3 heaping tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 6 ounces fresh raspberries for garnish

Instruction

  • In a medium bowl, mix crushed pretzels (I used my blender to crush them), sugar and butter and mix well. Press firmly into the bottom of a 9 by 9 inch baking pan. Place in freezer for 10 minutes to set, and thaw sherbet at room temperature for easier scooping.
  • Spread the sherbet over the crust in an even layer. I like to use a metal spatula dipped in hot water to help smooth out the top. Place the dish in the freezer while you make the whipped topping.
  • In a medium bowl, whip heavy cream, powdered sugar and vanilla on medium speed. Once it begins to thicken, increase speed to high until soft peaks form (about 2-3 minutes). Spread over the sherbet layer, cover, and return to freezer for at least 3 hours. Remove from the freezer and allow to soften slightly before serving. Top with fresh raspberries.