Spray a 9-inch square pan with non-stick cooking spray and set aside.
Combine graham cracker crumbs, crushed pretzels, and melted butter in a medium bowl and stir to combine.
Once fully incorporated, press the crumb mixture on the bottom of the prepared pan.
Refrigerate for 1 hour before adding the jell-o layer.
Bring one cup of water to a boil. Dissolve strawberry gelatin in water.
Stir in frozen sliced strawberries. Let mixture become partially jellied before pouring over the crust.
Let gelatin layer set up completely before moving on.
Whisk together both boxes of vanilla instant pudding with the Almond Breeze Almondmilk for two minutes.
Spread the pudding over the top of the set gelatin layer.
Refrigerate until pudding has fully set up.
Top with whipped topping or whipped cream and sprinkles if desired.
