A Year-Round Guide to Franklin and Nantahala

1⅓ cups pretzels, crushed ¼ cup sugar ½ cup butter or margarine, melted 1 (21-ounce) can strawberry pie filling ½ to ⅔ cup frozen margarita mix, thawed 1 (8-ounce) carton

Madison County Championship Rodeo

1⅓ cups pretzels, crushed ¼ cup sugar ½ cup butter or margarine, melted 1 (21-ounce) can strawberry pie filling ½ to ⅔ cup frozen margarita mix, thawed 1 (8-ounce) carton

Rosemary and Goat Cheese Strata

1⅓ cups pretzels, crushed ¼ cup sugar ½ cup butter or margarine, melted 1 (21-ounce) can strawberry pie filling ½ to ⅔ cup frozen margarita mix, thawed 1 (8-ounce) carton

Frozen Margarita Pie

1⅓ cups pretzels, crushed
¼ cup sugar
½ cup butter or margarine, melted
1 (21-ounce) can strawberry pie filling
½ to ⅔ cup frozen margarita mix, thawed
1 (8-ounce) carton Cool Whip, thawed

Grease 9-inch pie plate. In a medium bowl, combine 1¼ cup of the pretzels, sugar, and butter. Press evenly onto bottom and sides of prepared pie plate to form crust. In a large bowl, combine strawberry pie filling and margarita mix. Fold in Cool Whip. Spoon mixture into crust. Sprinkle with remaining pretzels. Freeze for about two hours until firm. Before serving, remove pie from freezer, and let stand 30 minutes at room temperature.

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This story was published on Jun 01, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.