Patriotic Berry Pretzel Salad

For the crust:
Preheat oven to 350ºF. In a bowl mix together pretzels, butter and sugar. Press into the bottom of a 9×13″ 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).

For the Russian cream:
In a medium saucepan, blend sugar and gelatin. Add water and mix well. Let stand for 5 minutes. Stirring constantly, bring to full boil.

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.

Pour Russian cream over cooled pretzel crust and return to refrigerator for 3-4 hours, or until set.

Prior to serving, decorate with berries. To serve, cut into 12 even slices.