Combine 1 cup of milk, sugar and egg yolks and cook until thickened. Add the pistachio nuts and flavoring while mixture cooks. Soften gelatin in remaining milk. Add 1 cup of hot custard and stir until dissolved. Add remaining custard. Cool. When thickening starts, stir in green coloring and fold in heavy cream, whipped. Turn into a 3-quart ring mold and chill. Unmold on a serving dish and fill with strawberries. Serve with additional whipped cream, if desired. Makes 8 to 10 servings.