Strawberry Upside Down Pie - cooking recipe

Ingredients

3/4 cup pecans, chopped
3 tablespoons butter
1/2 cup Splenda granular, divided
1 (3 ounce) package strawberry Jell-O gelatin dessert (sugar free)
1 (8 ounce) package cream cheese (regular)
1 (8 ounce) package cream cheese, no fat
1 cup boiling water

Preparation

Soften the cream cheese for several hours.
Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
Chill for at least three hours, the longer the better.