Strawberry Margarita Squares
This dessert may seem familiar, but with a fun flavor twist, we think it's never been so refreshing.
- 2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
- 1/2 cup butter or margarine, melted
- 1/4 cup sugar
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
- 2 containers (8 ounces each) frozen whipped topping, thawed, divided
- 1 package (3 ounces) strawberry gelatin
- 1/2 cup boiling water
- 1 package (10 ounces) frozen sliced strawberries in syrup
- Fresh strawberry slices (optional)
- Lime slices (optional)
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.
- 15 squares
15 servings of 1 square
Nutrients per serving:
Calories 330, Total Fat 23 g, Saturated Fat 16 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 3 g, Sodium 250 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit, 4 fat (2 carb, 4 fat)
Frozen margarita mix concentrate is available in 10-ounce cans in the frozen juice section of your supermarket. Reserve remaining concentrate to make this dessert again, or reconstitute with 2 1/2 cups water. Add sugar to taste and serve over ice for a refreshing beverage.
This dessert is best if made early on the day of serving. The pretzel crust can become soggy if the dessert is made too far in advance. Plan to serve it at a large gathering, as leftovers won't hold well.
If any of the strawberries stay frozen in clumps, cut with the Professional Shears and continue stirring until separated.