- 2 C. Pecan halves
- 4 Tbsp. Butter unsalted and melted
- 3 Tbsp. Swerve brown sugar substitute
- ½ tsp. Vanilla extract
- 8 oz. Cream cheese
- ½ C. Swerve confectioners sugar substitute
- 1 C. Heavy whipping cream
- 1 tsp. Vanilla
- 1-2 C. Slices strawberries
- 4 C. Hot water
- ¼ C. Swerve confectioners sugar substitute
- 1-2 tsp. Strawberry flavoring to taste
- 2 Tbsp. Unflavored gelatin
- ½ tsp. Vanilla extract
- Blend the pecans up into a rough meal in a food processor or blender.
- Mix the butter, brown sugar substitute, and vanilla extract for the crust with the ground pecans, and press into an even layer in the bottom of a 9×9 baking dish that has been well greased.
- In a mixing bowl, beat together the cream cheese and ½ cup of Swerve confectioners sugar substitute until smooth and creamy.
- In a separate bowl, beat together the heavy whipping cream and teaspoon of vanilla extract until whipped cream has formed.
- Fold the cream cheese mixture into the whipped cream mixture until well combined.
- Layer the whipped topping evenly on top of the pecan crust, and place the sliced strawberries in a single layer on the whipped topping.
- Place the baking dish into the freezer to set for 30 minutes.
- Whisk together the ingredients for the gelatin topping, and pour over the mixture in the baking dish. Place the baking dish into the fridge until the gelatin layer has set.
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STRAWBERRY PRETZEL SALAD IS ALWAYS A CROWD FAVORITE!
PRETZEL CRUST TOPPED WITH A SWEET CREAM CHEESE LAYER AND STRAWBERRY TOPPING!!!
SMART TIP: THIS RECIPE WORKS BETTER IF YOU LET THE STRAWBERRIES AND JELLO START TO GEL A LITTLE BEFORE PUTTING ON THE CREAM CHEESE LAYER. IT KEEPS IT FROM SEEPING IN TO THE BOTTOM LAYERS AND GETTING THOSE LAYERS SOGGY.
INGREDIENTS:
FOR THE CRUST:
FOR THE WHIPPED LAYER:
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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FOR THE GELATIN TOPPING;
HOW TO MAKE STRAWBERRY PRETZEL SALAD:
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