Strawberry Lemonade/Margarita Dessert

Just in time for Valentine’s Day, here is a fun and tasty pink dessert, which will be a delight for a special dinner!  The crust is made from crushed salty pretzels which are a perfect match for the tart lemonade flavor. Whether you use the tequila version or the non-alcoholic version the Yin/ Yang of this tangy/ sweet dessert will surprise and delight you.

Strawberry Lemonade /Margarita Dessert

Ingredients

Crust

1 1/4 cups finely crushed Gluten Free pretzels

1/4 cup sugar

1/2 cup butter or margarine, melted

Filling

1 (14 ounce) can sweetened condensed milk

1/4 cup lime juice

1/2 cup frozen raspberry lemonade concentrate (or lemonade of your choice)

1 (10 ounce) package frozen strawberries in syrup, thawed

1/2 cup whipping cream

Alcoholic Version:

use half the Lemonade concentrate and add

2 tablespoons tequila

2 tablespoons orange liqueur (I used Grand Mariner)

Instructions

1.      For crust: Thoroughly crush Gluten Free pretzels in a food processor

2.      Then add sugar and melted butter to the pretzels

3.      Press firmly into bottom of cupcake pan or 8" spring form pan

4.      Chill crust for 1 hour

5.      For filling: In a cold, stainless steel bowl, combine condensed milk, lime juice, frozen lemonade (and tequila and orange liquor if desired)

6.      Beat until smooth

7.      Add strawberries, beat at low speed until well-blended, but leave berries somewhat intact

8.      Fold in whipping cream

9.      Pour over into cupcake pan on top of the crust, freeze 4 - 6 hours or until firm

10.   When ready to serve, let stand at room temperature 15 minutes

11.   Garnish with a half of a strawberry