Preheat oven to 350 degrees F. Add crushed pretzels, light brown sugar and melted butter to a mixing bowl and stir to combine.
Press firmly into a lightly greased 9x13 inch baking dish and bake for 10 minutes. Remove from oven and allow to cool completely.
Meanwhile, beat the cream cheese and powdered sugar together until creamy. Add the whipping cream and beat until cream has stiffened into soft peaks.
Spread the mixture over the top of the pretzel crust, spreading it all the way to edges of the pan on all sides (so the jello wont seep through).
Boil 2 cups water. Add jello and stir until dissolved. Remove from heat and stir in frozen berries. Set aside to cool to room temperature, then pour into dish and refrigerate for 2-4 hours, until jello has set.
Make Ahead Instructions: This dessert can be made up to one day ahead of time. Store in the fridge until ready to serve.Variations:
Strawberry Pretzel Salad: Substitute strawberries instead of raspberries, or use any favorite fruit!
Fresh Fruit: I recommend frozen fruit as it helps the Jell-O set up faster. If using fresh berries, layer them on top of the whipped cream mixture in the pan, then pour the prepared room temperature Jell-O mix over the top.
Bigger Pretzels: I crush the pretzels using my food processor because I like them with a finer crumb, but if you like them chunkier in the dessert, add them to a Ziploc bag and use a rolling pin to crush them into pieces.