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Preheat oven to 350 degrees F.
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Add the gelatin to a bowl and pour 2 cups of boiling water over top.
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Whisk until the gelatin is melted and then set aside to cool.
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Melt butter in microwave while adding pecans and ¼ cup of Swerve to a food processor.
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Pulse until the nuts are sticky.
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Add nut mixture to melted butter and mix well. Place into a large baking dish (I used a 13 x 9) and press down to make the crust.
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Bake for 15 minutes and let cool.
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In the meantime using a hand mixer, cream the rest of the Swerve and cream cheese. Add in the cream and whip until nice and creamy and fluffy.
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Pour and smooth the cream cheese mixture over the cooled crust, making sure to make a solid layer so the gelatin won't leak through.
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Mix the strawberries into the gelatin and then pour over the cream cheese layer.
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Refrigerate for 4 hours before eating.