Pistachio Bavarian - cooking recipe

Ingredients

2 c. milk
1 envelope unflavored gelatin
3 1/2 oz. pkg. instant pistachio pudding
8 oz. Cool Whip, thawed
10 oz. pkg. frozen strawberries
1/3 c. chopped pistachios (optional)

Preparation

Place 1/2 cup milk in small saucepan.
Sprinkle gelatin over milk.
Let stand for 5 minutes.
Cook milk over low heat, stirring occasionally until gelatin is dissolved.
Pour into a large mixing bowl.
Add remaining 1 1/2 cups milk and instant pudding.
Beat with a wire whisk or rotary beater for 2 minutes or until mixture begins to thicken.
Gently fold in thawed whipped topping until blended.
Pour into a 5 cup mold.
Chill for 3 hours or until firm.
At serving time, unmold pistachio mixture on serving plate. Spoon a small amount of strawberry mixture on top of mold. Garnish mold with chopped pistachios, if desired.
Makes 6 to 8 servings.