Strawberry and Pretzel Salad

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4 cups water warm

2 tbsp gelatin unflavored

2 tbsp strawberry flavoring no sugar added

8 drops stevia liquid

2 cups pecans crushed (crust layer)

1/4 cup butter melted (crust layer)

2 tbsp sweetener swerve or preferred sweetener (crust layer)

8 oz cream cheese room temperature (filling)

1 cup sweetener swerve or preferred sweetener(filling)

16 oz strawberries sliced(filling)

1 cup heavy cream (whipped cream)

1 tsp vanilla extract (whipped cream)

1 tsp sweetener swerve or preferred sweetener (whipped cream)


1. Preheat oven to 400 F. Mix together crushed pecans, butter, and sweetener until mixed well. Place in an 8x8 baking dish and bake for 10-12 minutes. Remove from oven and allow to cool. In a medium bowl, mix together cream cheese and sweetener. In a large bowl with tall sides, mix together heavy cream, vanilla, and sweetener. Fold in Homemade Whipped Cream into the cream cheese mixture until smooth and incorporated.

2. Spread the mixture evenly on top of the pecan crust. Top cream cheese mixture with strawberries in an even layer. Refrigerate for 20-30 minutes. Pour the Strawberry Gelatin over the top and refrigerate until set.

Bon Appetit!

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