Smart Tip

Let the strawberries and gelatin mixture begin to set slightly before adding it on top of the cream cheese layer. This helps prevent the gelatin from seeping into the lower layers and keeps your dessert perfectly structured.

Ingredients

For the Crust:

• 2 cups pecan halves
• 4 Tbsp unsalted butter, melted
• 3 Tbsp Swerve brown sugar substitute
• ½ tsp vanilla extract

For the Whipped Layer:

• 8 oz cream cheese
• ½ cup Swerve confectioners sugar substitute
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1–2 cups sliced strawberries

For the Gelatin Topping:

• 4 cups hot water
• ¼ cup Swerve confectioners sugar substitute
• 1–2 tsp strawberry flavoring, to taste
• 2 Tbsp unflavored gelatin
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish well.
2. In a food processor or blender, pulse pecans into a coarse meal.
3. Mix pecan meal with melted butter, Swerve brown sugar substitute, and vanilla extract. Press into an even layer in the prepared baking dish. Bake for 10 minutes, then cool completely.
4. In a mixing bowl, beat cream cheese and ½ cup Swerve confectioners sugar substitute until smooth.
5. In another bowl, whip heavy cream and vanilla extract until stiff peaks form. Fold into the cream cheese mixture until fluffy and well combined.
6. Spread whipped cream layer evenly over the cooled crust. Arrange sliced strawberries evenly on top.
7. Place dish in the freezer for 30 minutes to set.
8. Meanwhile, whisk together hot water, confectioners sugar substitute, strawberry flavoring, gelatin, and vanilla until fully dissolved. Allow mixture to cool until it begins to thicken slightly.
9. Pour gelatin mixture carefully over strawberries and cream cheese layer. Refrigerate until fully set (about 2–3 hours or overnight).

Serving Suggestions

• Cut into squares and serve chilled.
• Top with extra whipped cream and fresh strawberry slices for presentation.
• Perfect for summer picnics, potlucks, or holiday gatherings.