Instructions
1. Preheat the oven to 350°F (175°C).
2. Finely chop the pecans or pulse them in a food processor until coarsely ground.
3. In a bowl, mix the chopped pecans with melted butter, brown sugar substitute, and vanilla extract until well combined.
4. Press the mixture evenly into the bottom of a 9×13-inch baking dish to form a crust.
5. Bake for 10–12 minutes, then set aside to cool completely.
6. In a large bowl, beat the cream cheese until smooth. Add the confectioners sugar substitute and vanilla, beating until creamy.
7. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
8. Spread the whipped layer evenly over the cooled crust and arrange sliced strawberries on top. Refrigerate while preparing the gelatin layer.
9. In a heatproof bowl, combine hot water, Swerve sugar substitute, strawberry flavoring, gelatin, and vanilla. Stir until the gelatin is fully dissolved.
10. Let the gelatin cool slightly (but not set), then pour it gently over the strawberry layer.
11. Refrigerate for at least 4 hours or until the gelatin is fully set.
12. Slice into squares and serve chilled.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (including chilling)
Kcal: 310 kcal | Servings: 10 servings
