Frozen Strawberry Margarita Dessert Recipes

Steps:

• Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

Steps:

• To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" spring form pan. Chill.
• For filling, combine condensed milk, lime juice, tequila and orange liquor.
• Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.

Steps:

• Blend strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in blender to combine, about 10 seconds. Add ice cubes; blend on high until the ice is crushed, about 15 seconds.
• Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat. Pour margarita into the glass.

Steps:

• Put the sugar in a small bowl. Cut a small slit at the bottom of each of the 4 strawberries. Set both aside.
• Combine the remaining 3 cups strawberries with the tequila, liqueur, lime juice, honey and a pinch of salt in a blender. Blend until smooth. Add the ice and blend until smooth. Divide among 4 stemmed glasses.
• Dip each reserved strawberry in the sugar, then perch 1 on each glass. Serve right away.

Steps:

• Blend all ingredients in blender until smooth.
• Pour into 2 glasses.
• Serve immediately.

Steps:

• Mix pretzel crumbs and butter in 13x9 inch pan; press into bottom of pan.
• Beat cream cheese and condensed milk in large bowl with electric mixer until well blended. Add strawberries and lime juice, mix well. Gently stir in Cool Whip; pour over crust.
• Freeze at least 6 hours. Let stand at room temperature 15 minutes. before cutting to serve. Store leftovers in refrigerator.

Steps:

• Mix pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
• Combine condensed milk, puréed strawberries and lime juice in large bowl. Gently stir in COOL WHIP; spread over crust.
• Freeze 6 hours. Remove from freezer about 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with sliced strawberries.

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).