Preparation
- Spay (9x1 1/4-inch) pie plate with
nonstick cooking spray.
- Mix all graham cracker shell
ingredients and reserve 2 tablespoons mixture for topping.
- Press remaining mixture firmly into
bottom and sides of pie plate.
- Place water in medium saucepan and
sprinkle gelatin on top.
- Allow gelatin and water to stand for 1
minute.
- Place strawberries, sugar, tequila and
liqueur in blender or food processor, cover and blend on medium until
smooth.
- Stir 1 cup strawberry mixture into
gelatin mixture in saucepan.
- Heat over low heat for 2-5 minutes or
until gelatin is dissolved, stirring constantly.
- Stir in remaining strawberry mixture.
- Place pan in a bowl of ice and water,
or refrigerate for 30-40 minutes, stirring occasionally.
- Mixture is ready when it mounds
slightly when dropped from a spoon.
- Prepare whipped topping mix in a large
bowl as directed on package, except omit vanilla and substitute skim milk
for whole milk.
- Fold strawberry mixture into whipped
topping and spoon into pie shell.
- Sprinkle with reserved crumb mixture
and refrigerate about 2 hours.
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