1/4 cup Truvia Blend or 1/2 cup Splenda Granulated
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1/2 cup Smucker's Sugar Free Strawberry Preserves
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1 cup Greek yogurt (I use Fage 2% as it is very thick and rich)
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2 teaspoons vanilla extract
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One 8-ounce container Cool Whip, thawed
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1 quart fresh strawberries - 1 cup diced, remainder cut in half lengthwise
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1 prepared cookie crumb crust - or to make a sf crust, pulse 2/3 packageMurray sugar free butter cookies or vanilla wafers with 1 tablespoon meltedbutter in food processor and press into pie plate.