Strawberry season is almost over here in the South and I have been taking advantage of having our own strawberry patch. I made this dessert 3 or 4 times in just a few short weeks time! It is the closest thing I have found to replace the Strawberry Pretzel Dessert I used to love making before Trim Healthy Mama 😉
I used a combination of different recipes and added my conversions and I am so happy with how it turned out. The salt and nuts in the crust gives it the salty, crunchy ‘pretzel’ taste 🙂
Just look at all those delicious layers of yumminess 🙂
- 1 c almond flour
- 3/4 c chopped nuts
- 1/4 t sea salt
- 2 T xylitol
- 2 drops liquid stevia
- 4 T butter melted
- 1/2 c 'pudding mix' (recipe below)
- 1 1/2 c milk (can use part almond milk and part half and half)
- 1 t vanilla
- 1 T plain gelatin
- 1-8oz cream cheese
- 1/3 c sugar free strawberry jello (mine was sweetened with xylitol)
- 1 c boiling water
- 1 c cold water
- 1 pint sliced strawberries
- Mix all the ingredients together and pour in a 8 x 8 square pan, bake at 350 for 20 minutes or until edges are a golden brown. Let cool completely before adding next layer.
- Soak 1 T plain gelatin in 1/4 cold water. Heat milk, vanilla, and pudding mix together until really hot but not boiling. Remove from heat and add gelatin mix right away. Allow to cool for about 10 minutes then pour into blender with 8 oz cream cheese. Blend well, pour over cooled crust and put in refrigerator until completely set up. (may take 1-2 hours)
- Add strawberry gelatin to boiling water, stir until dissolved. Add cold water and strawberries and allow to cool until it just starts to thicken slightly. Pour over the already set up pudding and return to refrigerator and allow to set up completely.
The ‘Pudding’ recipe was shared on Facebook by Char Eash and I am sharing it with her permission… It is a very versatile pudding mix and it has taken the place of Instant Vanilla Pudding for me! Yay 🙂
To just make the pudding:
2 cups liquid. I used 1 cup almond milk and 1 cup 1/2 and 1/2.
1 tsp. vanilla – or to taste
*Mix with 1/2 cup of the “pudding mix” in a medium saucepan.
*Heat to just very hot, almost boiling, stirring constantly, immediately remove from heat.
*Add 1 Tablespoon plain beef gelatin soaked in 1/4 c. cold water to mixture. Stir in, and cool. Add to a delight recipe, or use by itself as ‘custard’ or fresh fruit. It will continue to set up when it’s chilled. If you don’t care for gluccie, I think you could use more gelatin to make up the difference. Gluccie helps keep a softer “firm.”
NOTE on pudding: If you wish to use the pudding alone, you may want to use less sweetener. If you want it for ‘custard’ only, I would use less gelatin, as this sets up pretty much like jello. After you make it once, you can better ‘tweak’ it to how you like it. This pudding is really good, tastes like a hot custard. I could hardly leave it alone. Enjoy!