"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry Margarita Squares, by Sarah Anderson, is from Aloha From Our Home To Yours!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 ¼ c. pretzels, crushed ¼ c. butter, melted 1 can (14 oz.) pureed strawberries ½ c. lime juice 1 tub (8 oz.) cool whip, thawed
Combine crushed pretzels and melted butter in 13” x 9” baking pan, pressing crumb mixture firmly on bottom of pan. Refrigerate until ready to fill. Mix pureed strawberries and lime juice in a large bowl until well blended. Stir in cool whip. Pour mixture onto crust. Freeze 6 hours or overnight. Let stand at room temperature 15 minutes. Garnish with extra sliced strawberries.
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