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Sugar-Free Strawberry Pecan Salad

INGREDIENTS;

2 1/4 cups Pearson Farm Mammoth Pecan Halves, salted & finely chopped

1/2 cup butter, melted

1- 8 ounce container whipped topping.. room temperature

1- 8 ounce pkg, cream cheese ..room temperature

3 tab. Swerve (sweetener)

I pkg. 6 ounce sugar free Jello

2 cups boiling water

10 ounce packages frozen strawberries or 1 1/2 cups of sweetened fresh strawberries

DIRECTIONS:

Preheat oven to 400F

Stir together chopped Pearson Farm Mammoth Pecan Halves, melted butter and 3 Tab of Sweetener.

Press into a 13 X9 baking pan. Bake 8-10 minutes and set aside to cool.

In a large bowl cream the cream cheese and In a large bowl cream the cream cheese and sweetener.

Fold in the whipped topping and spread the mixture onto of the cooled pecan crust.

Next dissolve Jello in boiling water. Stir in strawberries and allow to set up briefly.

Pour over whipped topping mixture and refrigerate until firm

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