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Strawberry Margarita Squares
2 c fat-free mini-twist pretzels (1 c crushed)
1/2 c butter, melted
1/4 c sugar
2 pkg (8 oz each) cream cheese, softened
1/2 c thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz ea) frozen whipped topping, thawed, divided
1 pkg (3 oz) strawberry gelatin
1/2 c boiling water
1 pkg (10 oz) frozen sliced strawberries in syrup
1. Preheat oven to 350. 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.
2. 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.
3. 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 the mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Steel Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.
4. Cut dessert into 15 squares. Garnish with remaining whipped topping using Easy Accent Decorator.