Strawberry Upside Down Pie
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 3⁄4 cup pecans, chopped
- 3 tablespoons butter
- 1⁄2 cup Splenda granular, divided
- 1 (3 ounce) package strawberry Jell-O gelatin dessert (sugar free)
- 1 (8 ounce) package cream cheese (regular)
- 1 (8 ounce) package cream cheese, no fat
- 1 cup boiling water
directions
- Soften the cream cheese for several hours.
- 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.
- Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
- Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
- 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.
- Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
- Chill for at least three hours, the longer the better.
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RECIPE SUBMITTED BY
thefensk
Mebane, North Carolina
I'm a novelist and am also the author of The Mossback Cafe Cookbook