9 oz walnuts, pecans or almonds
4tbs melted butter or 4 tbs honey
16 oz cream-cheese (2 packages)
1 cup Sugar Free Cool Whip
16 oz Strawberries (sliced)
1 package Gelatin
1 cup boiling water
1/2 cup Splenda (or any other sweetener)
Place the nuts in a ziplock bag and crush with a rolling pin (or process through food processor). Add the butter or honey and press into a 9"backing pan. I like to line up the baking pan with wax paper in order to be able to lift up the cheesecake when cold. Cover with cling film and put in the refrigerator to chill.
In a small bowl, mix the sweetener, gelatin and 1 cup boiling water. Whisk well and put in the freezer to chill quickly.
In a large mixing bowl, put the cream cheese and the cool whip and beat on medium speed. While doing that, slowly add the strawberries, setting aside a handful for decoration. Take out the gelatin bowl from the freezer and pour over the mixture. Beat the mixture of medium speed for a good 5 minutes.
Take out the 9" baking pan from the fridge and layer the mixture on top of the nuts. Decorate with strawberries and chill for about 6 hours before serving.