Preheat Oven: Preheat oven to 350°F (175°C).
Prepare Gelatin: Boil 2 cups of water. Stir in sugar-free strawberry gelatin until fully dissolved. Set aside to cool.
Make Pecan Crust: In a food processor, pulse chopped pecans, melted butter, and ¼ cup Swerve until sticky and crumbly. Press mixture evenly into a 13 x 9-inch baking dish. Bake for 15 minutes and allow to cool completely.
Prepare Cream Layer: Using a mixer, whip together cream cheese, heavy whipping cream, and reserved ¼ cup Swerve until smooth and creamy. Spread evenly over the cooled pecan crust.
Add Strawberries and Gelatin: Layer sliced strawberries over the cream cheese mixture. Pour the cooled (but still liquid) strawberry gelatin over the strawberries.
Chill: Refrigerate for 2–4 hours until set.
Serving and Storage Tips
