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Cool and Creamy Raspberry Pretzel Dessert

  • Author: Lovely Little Kitchen
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 12 servings 1x

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

  1. 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.
  2. 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.
  3. 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