> Cooking spray
> 4 cups mini pretzels
> 1 tbsp sugar
> 3/4 cup (1 1/2 sticks) unsalted butter, melted
> 2 (5.1 oz) boxes instant vanilla pudding mix
> 2 cup low-fat milk
> 2 cups whipped topping
> 1 (16 oz) pkg strawberries
> 1 cup strawberry jam, warmed
Preheat oven to 350°F. Coat a 9x13-inch baking dish with the cooking spray. To a food processor or blender, add the pretzels. Pulse until fine. Transfer 2 cups pretzel crumbs to a medium bowl. Add the sugar and butter and mix until combined. Press pretzel mixture into baking dish to form crust. Bake 8–10 min., then let cool completely.
Once crust is cooled, in a large bowl, combine the pudding mixes and milk. Whisk 1–2 min., until mixture is thickened. Gently fold the whipped topping into pudding mixture. Spread into an even layer over pretzel crust. Refrigerate at least 30 min., until set.
Meanwhile, trim and thinly slice the strawberries. When pudding layer is set, spread on the warmed jam in a smooth, even layer. Top with sliced strawberries. Refrigerate 1 hour, then keep chilled until ready to serve.