Strawberry margarita crisp

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Graham cracker crumbs
9 Crispy coconut macaroons
2 tablespoons Margarine, melted
4 cups Medium strawberries
⅓ cup Sugar
⅓ cup Tequila
1 tablespoon Cornstarch
1 tablespoon Triple Sec
Cooking spray
1 tablespoon Sliced almonds
Sliced strawberries, optional

Directions

Preheat oven to 350°.

Place graham cracker crumbs and macaroons in a food processor; process until macaroons are finely ground. With food processor on, slowly pour margarine through food chute, and process until well-blended.

Combine strawberries and next 4 ingredients (strawberries through liqueur) in a medium bowl; stir well. Spoon strawberry mixture into an 11x-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350° for 25 minutes or unitl sauce is thick and bubbly. Garnish with sliced strawberries, if desired.

NOTES : Per Serving: cals - 252 - 30%ff fat - 8.4g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons <taillon@...> on Jul 06, 1997

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