Strawberry Margarita Squares
Preheat oven to 350F
2 Cups Crushed Pretzels
3/4 Cup Melted Butter
3 (8 oz) Packages Cream Cheese, softened
1 Cup Thawed, Frozen Margarita Mix Concentate
(or Frozen Limeade Concentrate)
2 (8oz) Tubs Cool Whip, divided
1 (3oz) Package Strawberry Jello
1/2 Cup boiling Water
1 (16oz) package Frozen Sliced Strawberries in Syrup
Crush Pretzels in a plastic baggie, place in a bowl. Add Sugar and melted butter, stir and press into the bottom of a 9x13 pan. Bake at 350 for 10 minutes. Remove from oven and cool completely.
Cream Cheese Mixture:
Beat Cream Cheese and Margarita Mix until well blended. Fold in 3 cups Cool Whip. Carefully spread cream cheese mixture over cooled crust. Refrigerate while making Strawberry Mixture.
Place Jello powder in a large bowl. Stir in boiling water; stir until completely dissolved. Add Frozen Strawberries and stir until strawberries separate and gelatin thickens. Whisk in 3 cups of Cool Whip. Pour over Cream Cheese Mixture, cover completely.
Refrigerate for 3 hours to set.
|Pressed into Pan|
|Cream Cheese Layer|
|Let set up in Refrigerator for 3 hours|