INGREDIENTS
1 1/4 cups
finely crushed pretzels (about 2 1/2 cups whole mini pretzel twists)
1/4 cup
granulated sugar
1/2 cup
butter, melted
48 oz
raspberry sherbet
1 cup
heavy cream
3
heaping tablespoons powdered sugar
1 tsp
vanilla extract
6 oz
fresh raspberries for garnish