STREAMING NOW: Jamie's Super Food

Strawberry Upside Down Pie

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was created to be a low-carb dessert that is simple to make, and even simpler to eat. We were looking for a tasty dessert we could enjoy on Atkins. This fits the bill and now we eat it all the time. It is a variation of the knox gelatin "cheesecake" recipe on their box. I prefer to make this like an upside down pie (without the crust it should be very low cal) but It could be used as a pie filling as well, with almost any type of crust. I guess the way I like to make it you could almost call it a gelatin/cream cheese cobbler. Using sugar free Jell-O and all fat free cream cheese, and reducing the nuts to 1/4 cup and dry toasting them, it becomes a fairly low-calorie dessert as well.”
1 pie

Ingredients Nutrition


  1. Soften the cream cheese for several hours.
  2. Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
  3. Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
  4. Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
  5. Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
  6. Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
  7. Chill for at least three hours, the longer the better.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a