Ingredients:
2 1/3 ounces miniature pretzel twists ( about 2 cups)
1 tablespoon sugar
2 tablespoons reduced-calorie margarine
6 ounces frozen limeade concentrate, slightly thawed
4 cups light vanilla ice cream
1 1/2 ounces tequila, about 3 tbsp
1/2 fluid ounce orange-flavored liqueur, about 1 tsp
1 teaspoon lime zest
Directions:
Preheat oven to 375 F.
In a food processor or blender, crush pretzel twists until crumbs form.
Add sugar; pulse until combined.
Add margarine and mix well.
With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed.
Place mixture in an ungreased 9-inch pie plate.
With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell.
Bake at 375 F until set, about 5 minutes. Place in freezer for 10 minutes to cool.
Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.
Servings: 8
Time preparation: 25 min.
Time total: 30 min.