The sweet and salty combo of the pretzel crust, cream cheese middle, and fruity jello topping is what makes this Triple Berry Preztel Salad one of my favorites!
Preheat oven to 350 degrees F (176 degrees C).
In a medium bowl combine the crushed pretzels, melted butter, and sugar. Press firmly into the bottom of a 13x9" baking pan. Bake for 10 minutes then cool completely.
In the bowl of a stand mixer beat whipping cream until soft peaks form (tips curl). In a separate bowl beat the cream cheese until smooth. Add the whipped cream, marshmallows, and powdered sugar. Mix just until combined. Spread in an even layer over the pretzel crust. Be sure all of the crust is covered to prevent the jello from seeping into the crust. Cover and refrigerate.
In a large bowl combine the jello and boiling water until jello is dissolved. Stir in the frozen fruit. Place in the refrigerator just until it starts to thicken slightly (watch this carefully as it can set up quickly). When it has thickened slightly carefully pour over the cream cheese layer. Refrigerate until completely set (at least 3-4 hours).