Blueberry-Blackberry Pie with Pretzel Crust

Ingredients

• For the crust:
• 2 1/2 cups pretzels, crushed
• 1 cup unsalted butter, melted
• 1/4 cup white sugar
• For the filling:
• 1 1/2 cups sweetened condensed milk
• 3 tablespoons Berry Blue Jell-o
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 cup blueberries
• 1/2 cup blackberries

Directions

1. For the crust: Put the whole pretzels into a plastic bag, then run a rolling pin over them until they are broken into coarse crumbs. Tip the crushed pretzels into a small bowl, add the butter and sugar, and stir until everything is evenly mixed. Press the mixture into a pie plate so it covers the base and climbs up both sides. Set it in the refrigerator until you need it.
2. For the filling: In a large bowl, beat the condensed milk, gelatin, and cream cheese with an electric handheld mixer until the mixture is smooth and fully blended. In another bowl, beat the heavy cream with the vanilla until it holds soft peaks, about 5 minutes. Add the whipped cream to the condensed milk mixture and gently fold it in with a spatula. Fold in the blueberries and blackberries.
3. Spoon the filling into the chilled pretzel crust. Place the pie in the freezer until the center is firm, about 2-3 hours.