Ingredients
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1 large graham cracker pie crust (9-inch deep dish)
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2 pints fresh strawberries (reserve 1-4 nice strawberries for decoration)
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2 tablespoons sugar
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1/2 cup margarita mix
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2 tablespoons tequila
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12 ounces whipped topping
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1 mango, sliced to make 8 strips
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1 pint mango sherbet, slightly softened (or sorbet)
Instructions
- Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
- In a food processor or blender, puree strawberries with sugar and margarita mix (and optional tequila). Pour into a large bowl and fold in whipped topping. Carefully pour into over sherbet.
- Place mango slices in a star pattern on top of strawberry mixture and gently press to make horizontally even. Place the remaining strawberry in the center. Freeze at least 4 hours until firm.
- PARFAIT VARIATION: Use graham cracker crumbs or vanilla wafers and place them amongst 8 freezer-proof margarita glasses. scoop in some sherbet, then the strawberry topping, Finally, garnish with a mango slice and 1/2 of a fresh strawberry. Freeze for 1 hour or till needed. (NOTE: be sure the glasses are safe for freezing).