• 235minutes
  • 247calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsD, E

Ingredients Jump to Instructions ↓

  1. 295.73 ml graham crackers or 295.73 ml pretzels, crushed

  2. 59.14 ml sugar

  3. 118 1/59 ml butter or 118 1/59 ml margarine , melted

  4. 473.19 ml mango sorbet, slightly softened

  5. 2 (566.99 g) box frozen strawberries , in syrup thawed

  6. 118 1/59 ml frozen margarita mix, thawed

  7. 236 1/29 ml whipping cream, whipped

  8. 10 fresh strawberries , halved, for decoration

  9. 1 small mango , cut into cubes, for decoration

  10. 10 (40 inch) wooden skewers, for decoration you can cut longer skewers if needed

  11. coarse sugar, for decoration

  12. whipped topping, to top right before serving

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix graham crackers, 1/4 cup sugar, and 1/2 cup butter. Press firmly in bottom of ungreased 8 or 9 inch springform pan. Refrigerate 10 minutes.

  2. Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.

  3. In a large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.

  4. Decorating your dessert--Using 4 inch wooden skewers place strawberry half and mango cube on each of the 10 skewers. Sprinkle with coarse sugar if desired. Place skewers into top of dessert for garnish. Top with any remaining fresh strawberry slices if desired. To serve, cut into wedges. Top with whipped topping if desired.( To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it).


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