CRUST:

1 1/4 c. pretzels, crushed
1/4 c. sugar
1/2 c. butter, melted

FILLING:

1 (14 oz.) can sweetened condensed milk (not evaporated)
1/2 c. frozen concentrated margarita mix, thawed
1 (10 oz.) pkg. frozen strawberries with syrup, thawed
1 c. whipping cream, whipped

In small bowl, combine all crust ingredients; mix well. Press mixture firmly in bottom of ungreased 8" or 9" springform pan. Refrigerate while preparing filling.

In large bowl, combine sweetened condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in whipped cream. Pour over crust. Freeze 4 to 6 hours or until firm. Let stand at room temperature about 15 minutes before serving. Garnish as desired. Store any remaining dessert in freezer. Makes 10 servings.

Tip: For alcoholic version, substitute 1/4 cup lime juice, 2 tablespoons tequila and 2 tablespoons orange-flavored liqueur for margarita mix.