Step 1.  Preheat oven to 350 degrees F and spray a 13 x 9 inch casserole dish with cooking spray.

Step 2.  Dissolve the raspberry Jello in 2 cups boiling water.  Set aside on the countertop to cool.

Step 3.  Melt butter in microwave and then combine with pecans and 1/4 cup sweetener in a food processor or high powered blender.  Process until it’s the consistency of a graham cracker crust.

Step 4.  Press the crust down into the bottom of the casserole dish with your fingers.

Step 5.  Bake for 15 minutes and let cool for 30 minutes on the countertop.

Step 6.  Using an electric mixer, cream together the remaining sweetener, cream cheese and 1 teaspoon lemon Jello.  Add in the heavy whipping cream and whip until fluffy.

Step 7.  Pour the cream cheese mixture over the cooled crust and smooth it out, making sure to make a solid layer so the Jello won’t leak through.

Step 8.  Dot the top of the cream cheese layer with the raspberries.

Step 9.  Carefully spoon the cooled raspberry Jello over the top.

Step 10.  Refrigerate for 4 hours before serving.