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  Frozen Margarita Pie

Crust
10 yellow corn taco shells
1/2 cup (1 stick) butter
1/2 cup granulated sugar
Filling
1 can (14 oz.) sweetened condensed milk
1/3 cup frozen limeade, thawed
2 Tbsp. orange juice
1 drop green food coloring
1 cup whipping cream
Lime curls (optional)

Place taco shells in food processor and pulse until evenly ground. Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well-blended. Press firmly over bottom and up sides of 9-inch pie plate. Place in freezer until firm. Combine sweetened condensed milk, limeade, orange juice, and food coloring in large mixing bowl. Whip cream until soft peaks form. Fold whipped cream gently into condensed milk mixture until blended. Pour onto prepared crust. Freeze uncovered, 4 hours or until firm. Let stand 10 minutes before serving. Garnish with lime curls, if desired. Makes: 8 servings.

Tip: To crush taco shells without a food processor, place them in a resealable plastic food-storage bag and run a rolling pin over the shells until they're evenly crushed.

 


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