Diabetic Raspberry Jello Dessert Squares

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.