Sweet and salty layers with pistachio, strawberries, and pretzel crust for a refreshing chilled treat.
# Components:
→ Pretzel Crust
01 - 2 cups pretzels, crushed
02 - 3/4 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
→ Pistachio Layer
04 - 1 package (3.4 oz) instant pistachio pudding mix
05 - 1 cup cold milk
06 - 1 package (8 oz) cream cheese, softened
07 - 1/2 cup powdered sugar
08 - 1 container (8 oz) whipped topping, thawed
→ Strawberry Gelatin Layer
09 - 1 package (6 oz) strawberry gelatin
10 - 2 cups boiling water
11 - 2 cups cold water
12 - 2 cups fresh strawberries, sliced
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Press mixture evenly onto the bottom of the prepared baking dish.
03 - Bake crust for 10 minutes. Remove from oven and allow to cool completely.
04 - Whisk together instant pistachio pudding mix and cold milk in a mixing bowl for 2 minutes until thickened. In a separate bowl, beat softened cream cheese with powdered sugar until smooth. Fold in the thawed whipped topping, then gently incorporate the pistachio pudding mixture.
05 - Evenly spread the pistachio mixture over the cooled pretzel crust. Refrigerate for 30 minutes to set.
06 - Dissolve strawberry gelatin in boiling water, stirring until fully dissolved. Stir in cold water. Allow gelatin mixture to cool to room temperature.
07 - Arrange sliced strawberries evenly over the chilled pistachio layer.
08 - Carefully pour cooled gelatin mixture over the fresh strawberries. Refrigerate for at least 4 hours or until firmly set.
09 - Slice into squares and serve chilled.
