Preheat oven to 400°F. Line a baking sheet with parchment.

In a medium bowl, combine pretzel pieces, brown sugar, granulated sugar. Pour melted butter over the top and stir until evenly coated.

Spread onto a parchment-lined baking sheet and bake for 8-12 minutes, until caramelized and fragrant. Watch closely because it can burn quickly!

Let cool completely and then break into chunks. I like to put a handful into a bag to crush a little extra for a finer texture to sprinkle on top after mixing.

In a small bowl, sprinkle gelatin over ½ cup cold water. Let bloom for 5–10 minutes. Microwave for about 10–15 seconds to melt completely. Set aside to cool slightly.

In a stand mixer or bowl, whip 2 cups heavy cream with ¼ cup powdered sugar and vanilla until soft peaks form.

Slowly stream in the dissolved gelatin while whipping, and continue whipping until medium peaks form. Set aside.

In a separate bowl, beat cream cheese with remaining ¼ cup powdered sugar and 1 teaspoon of vanilla until smooth and fluffy.

Gently fold the stabilized whipped cream into the cream cheese until fully combined. Chill for at least 30 minutes to set.

Once everything is prepped, gently fold the pretzel toffee and fresh berries into the chilled cream cheese mousse until just combined.

Spoon into a serving dish or individual cups, and sprinkle extra crushed toffee on top for added crunch. Serve immediately.

If you plan to enjoy it over a couple of days, keep the cream cheese whip, berries, and pretzel toffee stored separately. Mix portions together just before serving to keep the toffee crisp and the texture fresh.