2 cups pretzels, crushed (about 4 cups before crushing)
3/4 cup salted butter, melted
3 tablespoons Stevia (or sugar) 
8 ounces low fat cream cheese
3/4 cup Stevia (or sugar) 
8 ounces sugar-free whipped topping
6 ounces sugar-free strawberry gelatin mix,            2 packages                                      
2 cups water
14 ounces frozen strawberries with no sugar added
8-ounce can crushed pineapple in 100% juice, drained
Sugar-free whipped topping for garnish


  1. Preheat oven to 400 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  2. Mix together the melted butter, crushed pretzels and 3 tablespoons Stevia in a medium-sized bowl. Pour the pretzel mixture into the baking dish and press down firmly to create a flat, thin layer.
  3. Bake the crust for 7-8 minutes and then remove from the oven and allow to fully cool.
  4. Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and 3/4 cup Stevia. Stir in the whipped topping until smooth.
  5. Pour the cream cheese mixture over the pretzel crust and use a spoon or offset spatula to make a smooth layer. Place in the fridge to cool for 30-60 minutes.
  6. Boil the water in a small saucepan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
  7. Stir in the frozen strawberries and crushed pineapple. Pour the strawberry mixture over the cream cheese layer and place back in the fridge for 6-8 hours or until the gelatin is fully firmed.   
  8. Slice and serve with a dollop of whipped cream and sliced strawberries!
Instead of using sugar, try Stevia as a replacement.
Sugar-free pretzel salad is a cool treat for hot summer days.