Recipe - Strawberry Margarita Crisp

2 tablespoon Graham cracker crumbs
9 Crispy coconut macaroons
2 tablespoon Margarine, melted
4 cup Medium strawberries
1/3 cup Sugar
1/3 cup Tequila
1 tablespoon Cornstarch
1 tablespoon Triple Sec
Cooking spray
1 tablespoon Sliced almonds
Sliced strawberries,
optional

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 wellblended.

Combine strawberries and next 4 ingredients (strawberries through liqueur)
in a medium bowl; stir well. Spoon strawberry mixture into an 11xinch
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 cut or sliced up 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@access.mountain.net on Jul 06, 1997