Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
Mix together the melted butter, crushed pretzels, and 3 tablespoons stevia (or sugar) in a medium-sized bowl. Pour the pretzel mixture into the baking dish and press down firmly to create a flat, thin layer.
2 cups crushed pretzels, ¾ cup salted butter, 3 tablespoons Stevia In The Raw® (Bakers Bag)
Bake the crust for 7-8 minutes, then remove from the oven and allow to fully cool.
Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and ¾ cup stevia. Stir in the whipped topping until smooth.
8 ounces low fat cream cheese, ¾ cup Stevia In The Raw® (Bakers Bag), 8 ounces sugar free whipped topping
Pour the cream cheese mixture over the pretzel crust and use a spoon or offset spatula to make a smooth layer. Place in the refrigerator to chill for 30-60 minutes.
Boil the water in a small saucepan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
2 cups water, 6 ounces sugar free strawberry gelatin mix
Stir in the frozen strawberries and crushed pineapple.
14 ounces frozen strawberries, 8 ounces crushed pineapple in 100% juice
Pour the strawberry mixture over the cream cheese layer and place back in the refrigerator for 6-8 hours, or until the gelatin is fully firmed.
Slice and serve with a dollop of whipped cream and sliced strawberries!
Sugar Free Whipped Topping