Diabetic Raspberry Jello Dessert Squares - cooking recipe

Ingredients

1 cup flour
1/2 cup chopped pecans
1/4 cup brown sugar (optional, but I like it in there)
1/2 cup butter, melted
16 ounces blocks cream cheese, softened
3/4 cup Splenda granular
1 (8 ounce) carton Cool Whip Free
2 (3 ounce) boxes sugar-free jello, whatever flavor you desire
2 cups boiling water
2 cups cold water

Preparation

Preheat oven to 350 degrees.
In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely.
In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour.
In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm.
NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.