Strawberry Upside Down Pie

• 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

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.

pecans, butter, splenda granular, sugar, cream cheese, cream cheese, boiling water

Taken from www.food.com/recipe/strawberry-upside-down-pie-365751 (may not work)