Description
A gorgeous raspberry sherbet dessert with a pretzel crust and a homemade whipped topping! Perfect for summertime get-togethers!
Ingredients
Scale
For the Crust
- 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
Middle Layer
- 48 ounces raspberry sherbet
For the Whipped Topping
- 1 cup heavy cream
- 3 heaping tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces fresh raspberries for garnish
Instructions
- 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.
Nutrition
- Serving Size: 1 Serving
- Calories: 350
- Sugar: 35g
- Sodium: 183mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5.2g
- Trans Fat: 0.6g
- Carbohydrates: 47g
- Fiber: 2.6g
- Protein: 2.6g
- Cholesterol: 44mg
