1/3 cup Splenda granular
2/3 cup butter, melted
12-oz cream cheese, softened
1/4 cup Splenda granular
2 tablespoons milk
1 cup thawed Sugar-free whipped topping
2 cups boiling water
1 pkg (8-serving size) sugar-free strawberry gelatin
1 1/2 cups cold water
2 pints strawberries, sliced
Additional whipped topping for garnish.
Preheat oven to 350 degrees.
Mix the vanilla wafer crumbs, 1/3 cup Splenda granular, and butter together. Press mixture firmly into the bottom of a 9 x 13-inch baking pan. Bake 10 minutes. Allow to cool.
Beat the cream cheese, 1/4 cup Splenda granular, and milk until smooth using an electric mixer. Stir in the whipped topping; spread over the crumb layer and refrigerate.
In a large bowl, stir the boiling water into the gelatin until all the gelatin is dissolved. Stir in the cold water. Refrigerate for approximately 1 1/2 hours or until thickened. Stir in the strawberries and spoon over the cream cheese layer. Refrigerate for 3 hours or until firm. Cut into squares to serve. Top each square with a dollop of whipped topping, if desired.
Note: File Photo