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Strawberry Margarita Pie

  Crust:
    1 1/4 cup pretzel crumbs
    1/2 cup plus 2 tablespoons butter, melted
    1/4 cup sugar

  Filling:
    1 1/2 cup strawberries, diced
    14 oz. sweetened condensed milk
    1/3 cup lime juice, freshly squeezed
    1/4 cup Tequila
    2 tablespoons Triple Sec
    1 1/2 cup Cool Whip, thawed

  Combine pretzel crumbs, butter, and sugar, mix well. Press firmly
 on bottom and up sides of a lightly buttered 9-inch pie pan.

  Combine milk, lime juice, strawberries, tequila and triple sec,
 blend well. Fold in Cool Whip. Pour into crust. Place in freezer for
 four to eight hours. Remove from freezer and let stand 10 minutes
 before serving. Garnish with whipped cream or Cool Whip.