Strawberry Cream Pie

Crust

1. Preheat the oven to 350 degrees F. Grease a 9 inch deep dish pie dish.
2. In a medium bowl, add in the crushed pretzels and sugar. Stir until combined.
3. Add in the melted butter and stir until the butter coats all of the pretzels.
4. Pour the mixture into the prepared pie dish. Using your hand or a flat bottomed cup, firmly and evenly press the crust into the bottom and up the sides of the pie plate.
5. Place in the oven and bake for 10 minutes.
6. Remove from the oven and let cool completely. Turn off the oven.

Filling

1. In a large medium mixing bowl, add in the jello mix and boiling water. Stir until the sugar is completely dissolved.
2. Add in the cold water and stir until combined.
3. Place in the fridge to chill for 15 minutes. Don’t let it chill any longer because the jello will set up.
4. Once the mixture has chilled, add in the strawberry extract and the instant pudding mix. Whisk until the pudding mix is fully combined and smooth.
5. Add in half of the 8 ounces of thawed whipped topping and fold until combined. Cover and place in the fridge to chill for 20 minutes to thicken up.
6. Once chilled, add the remaining thawed whipped topping and fold until no white streaks are left.
7. Scoop the fluffy mixture into the pretzel crust and spread all the way to the sides using an angled spatula.
8. Cover and place in the fridge to chill for 8 hours.
9. Cut and serve.