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| Level of Difficulty | Difficult |
| desserts | When the hot days of summer become unbearable, chill out with this frozen margarita |
| pie. The pretzel crust offers the perfect salty contrast to the tart lime flavoring — just like the drink |
| but without all its POINTS. |
| 2 1/3 oz pretzel(s), miniature twists (about 2 cups) |
| 2 tbsp reduced-calorie margarine |
| 6 oz frozen concentrate limeade, slightly thawed |
| 4 cup(s) light vanilla ice cream |
| 1 1/2 oz tequila, about 3 tbsp |
| 1/2 oz orange-flavored liqueur, about 1 tbsp |
| Preheat oven to 375°F. In a food processor or blender, crush pretzel twists until crumbs form. Add |
| sugar; pulse until combined. Add margarine and mix well. With machine running, add 2 |
| tablespoons of the limeade concentrate, processing until well mixed. |
| Place mixture in an ungreased 9-inch pie plate. With back of spoon, press mixture firmly into |
| bottom and up sides of pan to form pie shell. Bake at 375°F until set, about 5 minutes. Place in |
| freezer for 10 minutes to cool. |
| Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade |
| concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and |
| sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated