Strawberry Margarita Squares Food

STRAWBERRY MARGARITA SQUARES

Steps:

• Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides.
• Spray with nonstick spray. Set aside.

STRAWBERRY MARGARITAS

Steps:

• Puree the fresh strawberries, sugar and lime juice in a blender until smooth, 2 to 3 minutes. Strain through a fine-mesh sieve into a large measuring cup or pitcher. Stir in the tequila and triple sec and refrigerate until ready to serve.
• Just before serving, crush the freeze-dried strawberries in a resealable plastic bag using a rolling pin or heavy skillet. Mix the crushed strawberries with the salt in a small bowl and pour onto a shallow plate. Use a lime wedge to wet the rim of a glass, then dip the rim in the strawberry salt. Fill the glass with ice and pour in the margarita. Garnish with a lime wedge. Repeat to make more margaritas.

JELL-O® STRAWBERRY MARGARITA SALAD SQUARES

Steps:

• Heat oven to 350°F.
• Combine crushed chips, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish sprayed with cooking spray. Bake 10 min. Cool.
• Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust, completely covering crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water, orange juice, lime zest and juice. Refrigerate 1-1/2 hours or until thickened.
• Stir strawberries into gelatin mixture; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
• Serve topped with remaining COOL WHIP.

STRAWBERRY MARGARITA SQUARES

Steps:

• Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic bag with Baker's Roller®. Melt butter in Small Micro-Cooker® on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well blended. Fold in 2 cups of the whipped topping. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.Cut dessert into 15 squares. Garnish each serving with remaining whipped topping using Easy Accent® Decorator. Top with fresh strawberry and lime slices, if desired.

STRAWBERRY MARGARITA SQUARES

Steps:

• MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan.
• Refrigerate until ready to fill.
• MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended.
• Gently stir in whipped topping.
• Pour over crust.
• FREEZE 6 hours or overnight.
• Let stand at room temperature 15 minutes before cutting to serve.
• Garnish with sliced strawberries.

STRAWBERRY MARGARITA

Steps:

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

STRAWBERRY MARGARITA SQUARES

Steps:

• 1. Mix pretzel crumbs and butter in 13 x 9 inche pan:press firmly onto pan. Refrigerate until ready to fill. Mix sweetened condensed milk, strawberries and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust. Freeze 6 hours or overnight. Let stand at room temperature 15 minutes before serving. Garnish with sliced strawberries.