Serving Size : 8
Graham Cracker Shell -- (recipe follows)
2 envelopes unflavored gelatin
1/2 cup water
3 cups strawberries
1/3 cup sugar
1/4 cup tequila
1 tablespoon orange-flavored liqueur
1/2 (2.8 ounce) package whipped topping mix (1 envelope)
GRAHAM CRACKER SHELL
1 1/4 cups graham cracker crumbs
2 tablespoons strawberry jelly
1 tablespoon vegetable oil
Prepare Graham Cracker Shell. Sprinkle gelatin on water in 2-quart saucepan. Let stand 1 minute to soften. Place strawberries, sugar, tequila and liqueur in blender or food processor. Cover and blend on medum speed until smooth. Stir 1 cup strawberry mixture into gelatin mixture in saucepan.
Heat over low heat 3 to 5 minutes, stirring constantly, until gelatin is dissolved. Stir in remaining strawberry mixture. Place pan in bowl of ice and water, or refrigerate 30 to 40 minutes, stirring occasionally, just
until mixture mounds slightly when dropped from spoon.
Prepare topping mix in large bowl as directed on package-except omit vanilla and substitute skim milk for the milk. Fold strawberry mixture into whipped topping. Spoon into pie shell. Sprinkle with reserved crumb mixture from shell. Refrigerate about 2 hours or until set.
GRAHAM CRACKER SHELL:
Spray pie plate, 9 × 1 1/4 inches, with nonstick cooking spray. Mix all ingredients. Reserve 2 tablespoons mixture for topping. Press remaining mixture firmly against bottom and side of pie plate.
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