I enjoyed this perfect ending to Mexican meals at Guadalaharry's Mexican Grill in Boston several times before I came across their recipe and made it my standard "Mexican meal' dessert. Garnish with clouds of whipped cream, a few sliced strawberries and lime twists for a colorful presentation.Buy a graham crust or make one using 1/4 c melted butter, 1/4 c. sugar, and 1 1/2 c. graham cracker crumbs. Combine a 14 oz can of sweetened condensed milk with 1/4 c. freshly squeezed key lime juice, although Nellie and Joe's Real Key Lime Juice is perfectly acceptable; 3 TB tequila, and 3 TB Triple Sec or Galliano using a mixer, in a large bowl, for about 3 minutes, until smooth. Lower the speed and add 1/2 c (thawed) frozen strawberries and syrup, for about 1 minute. Gently fold in 2 c heavy cream whipped ( not 2 c whipped cream) until no white streaks remain. Pour into crust, piling higher in the center. Freeze at least overnight.
I've substituted 3 c. of cool whip now and then in a pinch, or an effort to reduce the calories, but there's nothing like using real whipped cream in this, be forewarned!
