Ingredients

The following ingredients have 24 Servings
  • 2 (0.3 oz) boxes of sugar free strawberry gelatin
  • 8 large strawberries, sliced thinly
  • 8 oz of cream cheese, softened
  • 3/4 cup of Swerve sweetener
  • 1 cup of heavy whipping cream
  • 3 cups raw pecans, chopped
  • 1 stick of butter

Instruction

  • Preheat oven to 350 degrees F.
  • Melt butter in microwave then add the pecans and 1/4 cup of Swerve to a food processor.
  • Pulse until the nuts are sticky.
  • Add nut mixture to melted butter and mix well. Place into a large baking dish (I used a 13 x 9) and press down to make the crust.
  • Bake for 15 minutes or until it nice and browned on top. Then let it cool completely. This is very important so the cream cheese doesn't mix with the nuts.
  • In the meantime using a hand mixer, cream the rest of the Swerve and cream cheese. Then add in the heavy cream and whip until nice and creamy and fluffy.
  • Pour and smooth the cream cheese mixture over the cooled crust, making sure to make a solid layer and seal in the sides and corners so the gelatin won't leak through. Place in the refrigerator for 30 minutes and move on to make the jello.
  • Add the gelatin to a bowl and pour 2 cups of boiling water over top. Whisk until the gelatin is melted and then set aside to cool. Note you use only 2 cups of water, not 4 like they state on the package.
  • Mix the strawberries into the gelatin and then pour over the cream cheese layer.
  • Refrigerate for 4 hours so the jello can set before eating.
  • Please read the notes below for more information.