What you need:
Crust
1 cup pecan pieces (frozen)
2 Tablespoons melted butter
2 Tablespoons sugar substitute
Filling
1 small package of lemon Jello
1 cup hot water
1/2 cup sugar substitute
1 (8 oz.) package cream cheese
1 (8oz.) package of cool whip
Topping
1 large package of Sugar Free Strawberry Jello
3 cup hot water
Directions:
1. Preheat oven to 375 degrees
2. Take pecans out of the freezer and place them into a food processor to make it into crumbs
2. Add the butter and the sweetener and blend until it's mixed evenly.
3. In mini cupcake holders, put the crust mixture on the bottom of each individual and push with your fingers to cover the bottom
4. Bake for 10 minutes or until crust is brown
5. Dissolve small package of lemon Jello with 1 cup of hot water. Let cool
6. Cream together the sugar substitute and cream cheese
7. Take your tub of whip cream and add to your cheese mixture
8. Add cooled Jello into cheese mixture and pour on cooled crust and let chill
9. For topping mix large strawberry Jello and 3 cups of hot water. Let cool
10. Pour on top of cheese mixture and chill completely
**I did this twice so I had a double layer. You can do it either way but I find it refreshing with more layers :)