Strawberry "Pretzel" Salad

Ingredients

• Crust
• 2 cups chopped pecans
• 4 Tbsp butter, melted
• 2 t sweetener
• Pinch of salt
• Cool Whip Layer
• 8 oz cream cheese, softened
• 1.5 cups heavy whipping cream
• 1/2 cup sweetener
• 1 t vanilla extract
• Strawberry Layer
• 2 cups fresh strawberries, sliced
• 1 cup water
• 2 Tbsp grass-fed gelatin powder
• 2 Tbsp sweetener
• 1 Tbsp lemon juice

Instructions

1. Pulse 2 cups raw pecans in a food processor or mini chopper until roughly chopped — you want texture, not powder. Mix with 4 Tbsp butter, melted, 2 teaspoons sweetener , and 1 pinch pinch of salt until combined. Press into a 9x13 glass baking dish
2. Bake the crust: Bake at 375°F for 10-12 minutes until golden. Let it cool COMPLETELY before touching it.

1. Beat 1.5 cups heavy whipping cream until stiff peaks form. In a separate bowl, beat 8 ounces cream cheese, softened until smooth, then mix in 0.5 cup sweetener and 1 teaspoon vanilla extract. Fold the whipped cream into the cream cheese mixture gently .Spread evenly over the cooled crust and put in the fridge

1. Pour 1 cup water into a small saucepan. Sprinkle 2 Tbsp gelatin powder over the surface and let it sit without stirring
2. Warm the bloomed gelatin over low heat, stirring until fully dissolved — do NOT boil it. Add 2 Tbsp sweetener and 1 Tbsp lemon juice and stir. Remove from heat and let it cool to room temperature (about 15 minutes). Stir in 2 cups fresh strawberries, sliced. You want the gelatin cool

1. Spoon the strawberry mixture over the cream cheese layer.

1. Cover and refrigerate for at least 3 hours until fully set.
2. Video Tutorial: https://youtu.be/NtOgiC2j8vQ