Patriotic Berry Pretzel Salad

• FOR THE CRUST:
• 3 cups Crushed Pretzel Sticks
• 3/4 cups Butter
• 1/4 cups White Sugar
• FOR THE RUSSIAN CREAM:
• 1-1/2 cup White Sugar
• 2 envelopes Unflavored Gelatin
• 1 cup Water
• 2 cups Whipping Cream
• 3 cups Sour Cream
• 1 Tablespoon Vanilla Extract
• FOR THE TOPPING:
• 1 cup Blueberries
• 2-1/2 cups Sliced Strawberries

1. For the crust:
2. Preheat oven to 350u0b0F. In a bowl mix together pretzels, butter and sugar. Press into the bottom of a 9x13" baking dish prepared with baking spray. Bake for ~12 minutes. Remove from oven and allow to cool completely (I put mine in the refrigerator after about 20 minutes).
3. For the Russian cream:
4. In a medium saucepan, blend sugar and gelatin. Add water and mix well. Let stand for 5 minutes. Stirring constantly, bring to full boil.
5. Remove from heat and whisk in whipping cream. In a larger mixing bowl, mix sour cream and vanilla. Slowly add sugar-cream mixture and whisk to mix.
6. Pour Russian cream over cooled pretzel crust and return to refrigerator for 3-4 hours, or until set.
7. Prior to serving, decorate with berries. To serve, cut into 12 even slices.

butter, ubc, russian cream, white sugar, unflavored gelatin, water, whipping cream, sour cream, vanilla, blueberries, sliced strawberries

Taken from tastykitchen.com/recipes/holidays/patriotic-berry-pretzel-salad/ (may not work)