2/3 cup salted, chopped pumpkin seeds
2/3 cup salted, chopped pecan pieces
1 cup pecan pieces, finely ground
1/4 teaspoon salt
21(4-ounce) canning jars
30 packets Splenda or 1 1/4 cups sweetener of choice
12 (8 ounce) packages of cream cheese, room temperature
1 teaspoon vanilla extract
1 cup whipped topping
1 (0.6-ounce) package sugar-free, strawberry-flavored gelatin
2 cups boiling water
1(16,ounce) package frozen sliced strawberries( no sugar added)
Combine pumpkin seeds, chopped and ground pecans, and salt to a medium bowl. Toss to combine
Press 2 tablespoons of the mixture firmly into the bottom of each canning jar.
Combine Splenda or sweetener of choice, cream cheese, and vanilla in medium bowl until smooth. Set aside
In another medium bowl, whip cream with a hand mixer until peaks form. Fold into cream cheese mixture
Spoon mixture evenly into each canning jar. Cover and chill for 1 hour
Combine gelatin and boiling water in a medium bowl. Stir in frozen strawberries. Allow gelatin to cool slightly in the refrigerator, about three minutes
Ladle equal amounts of the strawberry mixture into each jar. Cover and chill for an additional hour or until firm.
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