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.
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.
Combine all ingredients together in blender until all the ice is crushed.
Add more or less ice-cubes for the right texture.
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.
Place all ingredients in the blender and blend/pulse until smooth.
Combine mixer, strawberries, juices and sugar in a large container and stir to blend.
Pour half of the mix into blender. Add 1/2 c. of ice.
Blend until frothy.
Repeat with remaining mix and ice.
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.
In large mixing bowl combine the fluff, softened butter, salt and jam.Beat at medium speed til well-blended. Reduce speed to slow, and gradually add in the powdered sugar and vanilla. Beat until well blended and creamy.
You can substitute any flavor of jam you wish, or 6 oz. melted chocolate to get a variety of frostings and cake combinations.
Put rum, lime juice, orange juice, 3 strawberries & the strawberry sorbet in a blender & SLOWLY process until smooth.
Pour over ice & serve, garnished with the sliced strawberry.
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.
ew raisins or nuts in the bottom of tart shells.
egrees Celsius.
Melt the butter and lightly grease
medium bowl, cream the butter and the sugar.
Add vanilla
o mashed potatoes and mash the whole mixture well.
Add