Diabetic Raspberry Jello Dessert Squares

• 1 cup flour
• 1/2 cup chopped pecans
• 1/4 cup brown sugar (optional, but I like it in there)
• 1/2 cup butter, melted
• 16 ounces blocks cream cheese, softened
• 3/4 cup Splenda granular
• 1 (8 ounce) carton Cool Whip Free
• 2 (3 ounce) boxes sugar-free jello, whatever flavor you desire
• 2 cups boiling water
• 2 cups cold water

1. Preheat oven to 350 degrees.
2. In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely.
3. In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour.
4. In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm.
5. NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.

flour, pecans, brown sugar, butter, cream cheese, splenda granular, jello, boiling water, cold water

Taken from www.food.com/recipe/diabetic-raspberry-jello-dessert-squares-149891 (may not work)