Recipe: Easy Strawberry Margarita Dessert (pretzel crust, no alcohol, freeze ahead)

EASY STRAWBERRY MARGARITA DESSERT

"Make this frosty dessert up to one week ahead of time; wrap it well and store it in the freezer."

FOR THE CRUST:
1 1/4 cups crushed pretzels
1/4 cup sugar
1/2 cup butter or margarine, melted
FOR THE FILLING:
1 (14 oz) can sweetened condensed milk
1/2 cup frozen concentrated margarita mix, thawed*
1 (10 oz) pkg frozen strawberries in syrup, thawed
1 cup heavy (whipping) cream, whipped

In small bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8 or 9-inch springform pan. Refrigerate while preparing filling.

In large bowl, combine condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in whipped cream. Pour into crust-lines pan. Freeze at least 3 hours or until firm. Store in freezer.

TO SERVE:
Let stand at room temperature for 30 minutes. Garnish as desired. Store leftovers in freezer.

*Substitution for margarita mix: 1/4 cup lime juice, 2 Tbsp of tequila and 2 Tbsp of orange-flavored liqueur can be used in place of the margarita mix.

KITCHEN TIP:
Just before you serve the main course, transfer this frozen dessert from the freezer to the refrigerator. By the end of the meal, the dessert will be ready to cut and serve without having to stand at room temperature.

Makes 10 servings
Source: Recipe booklet: Celebrate Spring, Pillsbury Classic Cookbooks