Glyko psygeiou

A retro Greek dessert that’s perfect for summer! 🍓My love for Glyko psygeiou // Γλυκό ψυγείου, which translates to “refrigerator sweet”, runs deep. My aunt makes variations of this dessert, which always involve fruit, jello, pudding and/or yogurt, and usually some sort of cookies (like petit beurre). In this version, I switched up the typical cookies for a cracker pie crust. The result was DELISH, especially since you get that ever so slight saltiness from the crackers that offsets the sweetness of the jello and pudding filling.
Are you into retro desserts like these? What’s your favorite?

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#RECIPE:
1 1/2 cups golden cracker crumbs (like ritz)
2 tbsp sugar
6 tbsp melted butter
1 box vanilla pudding mix
1 3/4 cups whole milk
1 cup sliced strawberries
1 box strawberry jello
1 2/3 cups water
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Preheat the oven to 350 F (180 C). Combine cracker crumbs, sugar and butter. Mix well. Pour into a 9-inch (23cm) pie dish. Use the bottom of a glass to pat the crumb mixture evenly over the bottom and up the sides.
Bake the crust for 10-15 minutes. Remove and let cool.
Meanwhile, mix the pudding mix with 1 3/4 cups milk (the box will call for 2 cups milk; you’ll use less than the box calls for). Stir well till thickened and smooth.
Once the crust is cool, carefully spread the pudding over the bottom and evenly towards the sides. Place in the fridge until mostly set, 30-60 minutes.
Meanwhile, make the Jello according to the directions on the box, but adding only 1 2/3 cups water in total (instead of 2 cups). Place in the fridge, stirring occasionally, until the jello has reached the consistency of egg whites.
Arrange strawberries over pudding layer once set. Carefully pour the partially-set jello over the strawberries using a large spoon or ladle.
Transfer to the fridge and chill for at least 4 hours before slicing and serving.