The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Bake cake mix according to the directions on the box.
After it comes out of the oven, while still warm, make holes in the cake and pour condensed milk over cake.
Then pour daiquiri mix over that.
It will take a while for the liquid to soak into cake.
Let cool in refrigerator for 45 minutes or so.
Then cover with cool whip and top with sliced strawberries.
Refrigerate.
Thaw frozen daiquiri mix.
Blend together Strawberry Daiquiri Mix and lemon juice in a two-quart pitcher.
Mix with water.
Garnish with fresh sliced strawberries and lemons.
To make a quick 2nd batch: Pre-mix together all ingredients except water and refrigerate.
In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in daiquiri mix, rum and food coloring, if desired.
Fold in whipped cream. Pour into prepared crust.
Chill or freeze 4 hours or until firm. Garnish as desired.
Refrigerate or freeze leftovers.
In a large bowl, combine daiquiri mix, sweetened condensed milk, and whipped topping. Mix until smooth and creamy.
Add thawed strawberries and blend into mixture.
Fill pie crusts and refrigerate for approximately 4 hours or freeze until set.
Mix together daiquiri mix, Eagle Brand milk and cream cheese. Fold in Cool Whip.
Divide and spoon into graham cracker crusts. Refrigerate 1 hour or until set.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand milk until smooth.
Stir in daiquiri mix and rum.
Fold in whipped cream.
Pour into prepared crust.
Chill or freeze for 4 hours or until firm.
Garnish with fresh strawberries.
Reserve 1 cup whipped topping in refrigerator.
Place ladyfinger halves, cut side up, in the bottom of 11x7 inch dish and brush with rum.
Put cream cheese in food processor and process until fluffy.
Add remaining whipped topping, strawberries and daiquiri mix and process with on/off pulses until blended.
Spoon over lady fingers and freeze 6 hours or overnight.
Remove from freezer 20-30 minutes before serving, top with remaining whipped topping and garnish with fresh strawberries if desired.
Mix 2 quarts boiling water, sugar and lemon juice and cool. Mix all together with the pineapple juice, pink lemonade, strawberry daiquiri mix and 4 quarts of water.
Put in gallon bags and freeze.
Pour ginger ale on frozen mixture.
Fill a blender with ice; blend until ice is crushed. Pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. Add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.
Mix strawberry daiquiri, Eagle Brand milk and Cool Whip together real good, then put in crusts and freeze.
Take out when needed.
Very good.
n freezer.
For each strawberry daiquiri: In blender jar, combine 3
Fill a PARTY MUG with ice.
Pour in the daiquiri mix and rum.
Twist on the CROSS BLADE and place the mug onto the power base.
Blend on LOCK or pulse until smooth.
Twist off the blade and twist on a comfort lip ring. Enjoy!
Variations:
Strawberry Daiquiri - add a handful of fresh or frozen strawberries before blending.
Diva Daiquiri - add 1oz. coconut rum before blending.
Purple Haze - add 1/2 oz. Blue Curacao before blending.
Derby Daiquiri - add 2 Tbls. fresh orange juice before blending.
Blend with ice until the consistency is smooth and creamy. The color should be a light pink resembling a strawberry milkshake. If not, add additional Tequila Rose and/or Strawberry Mix.
Serve in a chilled glass with a thick straw. Garnish with fresh strawberries and whipped cream.
**Note** Strawberry Mix can be substituted with Fresh or Frozen Strawberries and Sugar Syrup.
Combine the vodka, daiquiri mix and pinapple juice.
Float the Champagne on the top.
Garnish with strawberry.
Enjoy!
1. Put everything in blender and mix on high till everything comes together.
2. Add more ice or rum if necessary and remix.
Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.
Blend together the daiquiri mix, ice, and rum.
Rim serving glasses with chocolate syrup.
Pour daiquiris into serving glasses.
Top each serving with 1/2 oz creme de cocoa.
Garnish with strawberries.
Mix strawberry daiquiri with punch. Add ginger ale last.
Then scoop in sherbet last and garnish with orange and lemon slices and strawberry ice.
Serves 10 to 12.
Combine 2 quarts boiling water, sugar and citric acid, stirring until sugar and acid dissolves.
Combine pineapple juice (thawed), undiluted strawberry daiquiri mix and pink lemonade and 4 quarts of water.
Add to sugar mixture in large plastic container. Divide evenly into four 1-gallon size heavy-duty zip-top bags. Freeze.