1 pkg (17.3 ounces) frozen puff pastry sheets, thawed
1 pound strawberries, hulled and sliced
1 cup sour cream
1/2 cup cold milk
1 pkg ( 3.4 ounces) pistachio instant pudding and pie filling
1 container Cool Whip, thawed and divided
1/2 teaspoon red and green sugar crystals
Preheat the oven to 400 F.
Gently unfold one sheet; roll into jelly roll pan. Unfold second pastry sheet on flat surface. Cut four 1 inch thick strips lengthwise from second pastry sheet. Save any remaining dough for decoration. Using a pastry brush, brush water onto edges of the pastry on baking stone. Lay strips over edges making an outer rim.
Prick entire bottom pastry sheet with fork. Cut stars (or any shape) from remaining dough with cookie cutter; sprinkle red and green sugars. Place pastry star on pastry strips, brushed with water at corners and along sides, as desired. Bake 15 to 18 minutes or till golden brown.
Centers may puff up slightly, but will flatten as they cool