Margarita Cake :

Crust

  • 2 cups crushed graham cracker crumbs
  • 2 tbsp sugar
  • 1/2 cup melted butter
Cake Filling
  • 1 12 oz can of frozen concentrated margarita mixer
  • 2 1/2 cups vanilla ice cream
  • 2 1/2 cups lime sherbet
  • optional 2 tbsp tequila
Whipped Topping
  • 1 cup heavy whipping cream
  • 2 tbsp sugar
Directions:

About 20 minute before, set out ice cream, sherbet and margarita mix to soften.

Combine graham cracker crumbs and sugar, mix well.

Add melted butter to graham cracker crumbs, stir until completely combined.

Press crumbs into bottom of springform pan. Place pan in freezer.

Combine vanilla ice cream, sherbet, margarita mix and optional tequila. Keep stirring until everything is completely combined.

Add ice cream mixture to springform pan. Smooth out top and place springform pan back in the freezer for at least a hour.

When ready to serve, whip heavy cream til soft peaks form. Add sugar and continue whipping until the cream forms stiff peaks.

Add whipped cream to top and decorate with lime slices (optional).

You can serve immediately or return to freezer for a few minutes to allow whipped cream to harden more.

Enjoy!

Print Friendly

log in

reset password

Back to
log in