Preheat oven to 350.

2.

Combine all crust ingredients together and press into a 9×13″ pan.

Bake for 8-10 minutes.

Remove from the oven and let cool completely.

3.

As the crust cools, make whipped cream by whipping the 1 cup of HWC and vanilla together until there are soft peaks.

It helps to put the mixer blades/whisk and the bowl in the freezer for 10 minutes.

Once whipped cream is formed, place in fridge to keep it cold while you move on to the next part.

4.

Cream the sugar substitute (measurements under filling section) and cream cheese together.

It is easier to powder your sugar by using a blender or coffee grinder otherwise you may have some sugar granules.

5.

Once the cream cheese and sugar are fully creamed, fold in the whipped cream and spread mixture over a fully cooled crust.

6.

Boil 2 cups of water and once boiling, pour in and dissolve the sugar free jello.

Once dissolved, add the frozen strawberries and let it sit for a few minutes.

7.

Once the strawberry jello mixture is the consistency of egg whites, pour it on top of the cream cheese and crust.

Spread it around until it covers the top and refrigerate until firm.

Makes 16 slices