Strawberry Margarita Squares Recipes

STRAWBERRY MARGARITA SQUARES

Steps:

• Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides.
• Spray with nonstick spray. Set aside.

STRAWBERRY MARGARITA SQUARES

Steps:

• 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.

STRAWBERRY MARGARITA SQUARES

Steps:

• Mix pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
• Combine condensed milk, puréed strawberries and lime juice in large bowl. Gently stir in COOL WHIP; spread over crust.
• Freeze 6 hours. Remove from freezer about 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with sliced strawberries.

STRAWBERRY MARGARITA SQUARES

Steps:

• MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan.
• Refrigerate until ready to fill.
• MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended.
• Gently stir in whipped topping.
• Pour over crust.
• FREEZE 6 hours or overnight.
• Let stand at room temperature 15 minutes before cutting to serve.
• Garnish with sliced strawberries.

STRAWBERRY MARGARITA

Steps:

• Place strawberries, lemonade concentrate, tequila, and triple sec in a blender. Blend until smooth. Add ice cubes as needed.

STRAWBERRY MARGARITA CUPS

Steps:

• In medium bowl, stir flavored gelatin (dry) and boiling water about 2 minutes or until mix is completely dissolved.
• In blender or food processor, add margarita mix, sliced strawberries and tequila. Cover and blend on high speed until smooth.
• Stir strawberry mixture into gelatin mixture. Spoon about 3/4 cup mixture into each of 6 margarita glasses or 10-ounce custard cups. Refrigerate about 4 hours or until firm.
• Top with topping, fresh sliced strawberries and lime peel.

STRAWBERRY CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
• Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
• Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
• Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
• Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

JELL-O® STRAWBERRY MARGARITA SALAD SQUARES

Steps:

• Heat oven to 350°F.
• Combine crushed chips, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish sprayed with cooking spray. Bake 10 min. Cool.
• Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust, completely covering crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water, orange juice, lime zest and juice. Refrigerate 1-1/2 hours or until thickened.
• Stir strawberries into gelatin mixture; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
• Serve topped with remaining COOL WHIP.