In a mixing bowl, combine all of the ingredients until well mixed.
Press the mixture into an 8x8 or 8x12 glass baking dish.
Bake for 10 minutes. Let cool on counter for 10 minutes and then place into the freezer to chill while the other layers are prepared.
For the Filling:
In a stand mixer, or large bowl with a hand mixer, beat the heavy cream until stiff peaks form.
In a separate bowl, use a hand mixer to beat the softened cream cheese and sweetener together until light and fluffy.
Transfer the cream cheese mixture to the whipped cream and beat until just combined, about 20 seconds.
Remove the crust from the freezer. Spread the filling on top of the crust. Make sure to seal the edges of the pan with the filling. Use an offset spatula to level off the top.
Place the dish back into the freezer while you prepare the jello.
For the Jello:
Put the frozen strawberries into a blender and pulse until crushed into small pieces.
Transfer to a sauce pan. Add the allulose and 1 cup of water.
Over medium heat, stir the mixture until a boil begins. Remove from heat.
Use a fine mesh strainer to strain the fruit mixture into a large measuring cup. You should yield 2 cups of fruity liquid. The remnants in the strainer will look like jam.
In a seperate measuring cup, mix the gelatin and cold water. Stir until dissolved. Pour the gelatin mixture into the fruit liquid and stir well.
Remove the baking dish from the freezer. Carefully pour the jello mixture on top of the filling.
Carefully place the baking dish in the refrigerator and let chill a minium of 3 hours before serving.