Frozen Strawberry Margarita Pie
Happy Healthy Holidays!
Instead of salt on the rim of the glass, use salty pretzels for the crust in this delicious frozen patriotic pie.
For the Crust:
1 cup finely crushed pretzels
1/3 cup butter, melted
3 tablespoons sugar
3 cups strawberries, hulled, reserve 4
1 can (6-ounce) frozen limeade concentrate
3 tablespoons tequila or orange juice
1 tablespoon orange juice
1 quart vanilla ice cream, slightly softened
1 cup frozen whipped topping, thawed
8 small pretzels
Heat oven to 350 degrees. Stir together all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 8 to 10 minutes or until lightly browned. Cool completely.
Place strawberries in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process on high speed until well mixed. Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
Spoon into prepared crust. Freeze until firm (4 hours or overnight).
Slice 4 reserved strawberries. Garnish pie with strawberry slices, whipped topping and pretzels.
Spread remaining whipped cream over top and sides of cake. Using skewer, mark cake with 7 lengthwise rows. Arrange blueberries in a rectangle in upper left-hand corner of cake. Add a second layer of blueberries, if desired. Arrange raspberries in stripes using the lines marked on cake as a guide. With reserved whipped cream in the pastry bag, pipe rows of cream between the rows of raspberries.
Yield: 8 servings
You may also like...
U.S. Bill of Rights Amendment IX: Rights retained by the people. "The enumeration in the Constitution of certain rights shall not be construed to deny or disparage others retained by the people."