***Not a salad 😉
There was something missing from our Christmas dinner and that was everyone’s favorite “Momma’s Pretzel Salad.”
You know the Jello stuff with the pretzels in it that everyone’s momma or grand-momma makes when the family gets together for dinner?
Well, pretzels are loaded with carbs and we can’t have that- so we found a way to make a Sharketo version that is pretty good and not even made with cauliflower!
Now- we used strawberry Jello this time but plan to make it with a ton of other Jello flavors because I can’t imagine too many that wouldn’t be amazing.
We only post the recipes that we actually like and THIS is one of my favorites…OMG it was so amazing. It helps that it’s cold as well because the erythritol sometimes leaves a “cold” aftertaste but since it’s already cold- it wasn’t noticeable at all.
2 cups pecans (chopped)
½ stick butter (melted)
¼ cup almond flour
¼ cup Splenda Brown Sugar
Sprinkle of salt
Mix all of this stuff together and form a pie crust- we used a 13×9 glass pan- and cook at 350 degrees for 10 minutes
8 oz cream cheese (softened)
¾ cup erythritol
1 cup half & half
1 tsp vanilla
Box of Sugar Free Jello
1 cup boiling water
Disolve the Jello in the boiling water, let cool and pour over the filing as the top layer. Here is where YOU get options- you can let the filing set in the refrigerator and firm up before you pour the Jello on and that should give you a layer type look…however…if you poor the Jello on BEFORE the “cheesecake” firms up, then those two layers will blend together and make an amazing masterpiece AND it still has a bit of layer to it.
Love,Peace and Sharkyness