Please do not judge by this photo! Unfortunately, I forgot to get a picture before we started digging into the Strawberry Margarita Dessert. Big mistake, huge, as Vivian would say. Although it was almost cleaned out, I tried to salvage a little.
Years ago, we lived in Evans, Georgia. Wes was five years old, and Savannah was two years old when we moved there. It was my first significant move. Greg had gone away to college, but I lived at home and drove to the neighboring town for classes, so this was a big deal.
As nervous as I was, the good Lord was right there with us when we found the perfect house. Those six years were some of the best years of my life. Our kids had the best neighborhood friends to grow up with, and I found the absolute best lifetime friends. Friends that made the two-hundred-mile trip in January to hold my hand after my mother passed.
During those years, there was always a mom party happening. Tupperware, Creative Memories, jewelry, candles, and Pampered Chef parties were the norm. You name it; if the host could earn free stuff, then a party would happen.
I had a dessert at one of these mom parties that would be my favorite for years. It’s funny how those recipes end up in the back o*f the recipe box, and you don’t even think about them for years. After several moves, though, I suppose my recipe was lost.
I recently tried recreating this old Strawberry Margarita Dessert recipe. Everyone loved it and it’s the perfect summertime dessert to share with friends and family.
Strawberry Margarita Dessert
Ingredients
- Crust:
- 2 cups mini twist pretzels pulsed in food processor several times
- 1/2 cup unsalted butter melted
- 1/4 cup sugar
- Cream Cheese Layer:
- 2 (8-ounces packages) cream cheese softened
- 1/2 cup powdered sugar
- 1/2 cup thawed frozen limeade concentrate
- 1 (8-ounce container) frozen whipped topping thawed
- Strawberry Layer
- 1 (3-ounce package) strawberry gelatin
- 1 cup boiling water
- 1/2 cup thawed frozen limeade concentrate
- 1 (8-ounce container) frozen whipped topping thawed
- 1 pound fresh strawberries sliced
Instructions
- Combine crushed pretzels, melted butter and sugar in a bowl. Pour into a 9 x 13-inch baking dish and press evenly into the bottom of the dish. Bake at 350 for about 10 minutes. Remove from oven and place in refrigerator to cool.
- In the meantime, using an electric mixer, beat cream cheese, powdered sugar, limeade concentrate. Beat until smooth then fold in thawed whipped topping. Being careful not to disrupt pretzel crust, spread evenly over the crust. Place in refrigerator while you make the next layer.
- Slice or chop strawberries, set aside.
- Mix gelatin with boiling water. Whisk until the gelatin is melted. Stir in the thawed limeade. Fold int he whipped topping the stir in the strawberries. Pour on top of the cream cheese layer and spread evenly.
- Chill for two to three hours before serving.
- Best served within 24 hours.
Notes
