Preheat oven to 350°F. Spray an 11x7 inch glass baking dish with non-stick spray.
Mix together the boiling water and jell mix. Stir in the 1/2 cup of cold water. Place in the fridge to cool while you are getting the other layers ready.
Place the pretzel pieces (or pecans if doing the low carb option) in a medium bowl. Add the 3 tsp of sugar free syrup to the pretzels. Mix together until the syrup is on all of the pretzels.
Spread the pretzels evenly across the dish. Bake for 5 minutes, then let it cool completely before adding your other layers.
In a medium bowl, blend together the cream cheese and swerve with a hand mixer until smooth. Gently fold in the sugar free Cool Whip.
Spread the cream cheese layer evenly on top the pretzel layer.
Finally, spread the strawberry jel evenly over the cream cheese layer. Top with fresh strawberries.
Refrigerate for 2 hours or until jel is completely set. Enjoy!
Servings 15
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and rounds slightly.