Strawberry Upside Down Pie – a delicious recipe with pecans, butter, Splenda granular, sugar, cream cheese, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
926
kcal
Calories
100
g
Fat
7
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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), and more.
Yes, Strawberry Upside Down Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
