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.
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.
n freezer.
For each strawberry daiquiri: In blender jar, combine 3
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.
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.
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.
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.
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.
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.
Combine daiquiri mix and orange juice in container of an electric blender; add enough ice to bring mixture to 5-cup level. Process until mixture is slushy.
Serve immediately.
Yield: 5 cups.
Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending.
Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass.
Garnish with fresh strawberries skewered on straws and top with shredded coconut.
Combine sugar, lemon juice and boiling water.
Stir until dissolved; let cool.
Then add pineapple juice, frozen lemonade and frozen strawberry daiquiri mix.
Stir.
Freeze in 2-quart Ziploc bags.
Before serving, thaw until slushy and add 1 bottle of ginger ale per bag of frozen punch.
In large pitcher or punch bowl, stir together the lemonade, pineapple and daiquiri concentrates.
Add cold water, stirring gently.
Add ice cubes or ice ring, then float berry slices atop. Serves 15 (4 ounce) servings.
Combine water with 1 package strawberries in a square container. Store in freezer until solid, at least 2 hours.
Mix ginger ale, pink lemonade concentrate, daiquiri mix, orange juice concentrate, and 1 package sliced strawberries in a punch bowl.
Rinse outside of container with strawberries frozen in water with hot water to loosen the ice block. Float block in punch.
In large punch bowl, combine orange juice concentrate, pink lemonade and daiquiri mix.
Stir in water, nectar and Schnapps. Chill until needed.
At serving time, add lemon-lime soda and some ice cubes.
Garnish with 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.
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
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.
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.