To make this dessert you'll need: 2 cups miniature pretzel twists, sugar, margarine or butter, 1 can frozen limeade concentrate - thawed, 1 quart vanilla ice cream - slightly softened, grated lime peel, tequila or frozen concentrated margarita mix - thawed and orange flavored liqueur or orange juice.
Preheat oven to 375 degrees.
In a food processor with metal blades or a blender, process 2 cups of miniature pretzel twists until they are crumbs. Add in 2 tablespoons of sugar and pulse process to mix.
Add in 2 tablespoons of margarine and mix well. Keep the machine running and add in 2 tablespoons of limeade concentrate, and continue processing until well mixed.
Pour mixture into an ungreased 9-inch pie pan. Using the back of a spoon, press margarita mixture firmly into the bottom and up the sides of the pan.
Bake for 5 to 7 minutes or until completely set. Place the baked pie shell in the freezer or the refrigerator for 10 to 15 minutes to cool.
Meanwhile, in a clean blender or food processor with metal blades, combine 1 quart of vanilla ice cream, remaining limeade, 1 teaspoon of grated lime peel, 3 tablespoons of tequila and 1 tablespoon of orange liqueur; process just until all is well blended. Spoon mixture into the cooled pie shell.
Freeze for 2 hours or until completely firm.
Makes 8 servings.
Bonus Recipe: Creamy Lime Colada Pie
To make this recipe you'll need: 1 frozen deep dish pie crust, 1 (3 oz.) package of cream cheese - softened, 1 box of coconut cream instant pudding mix, milk, 1 can frozen limeade - thawed, green food coloring, reduced fat whipped topping and shredded toasted coconut.
Preheat oven to 400 degrees.
Bake the pie crust according to directions for a one crust shell.
Meanwhile, in a medium bowl, beat 1 package of cream cheese on medium speed until nice and smooth. Beat in 1 box of pudding mix until well blended. Gradually beat in 2/3 cup of milk.
Add in the limeade and a few drops of food coloring (if desired); beating until mixture is slightly thickened. Gently stir in 1 cup of whipped cream topping. Pour mixture into the pie crust. Refrigerate at least 5 hours or until set.
Right before serving, sprinkle 3 tablespoons of toasted coconut over the pie. Garnish with whipped cream topping. Store in refrigerator.
Makes 6 servings.