4 c. (150 grams) stick pretzels (Rold Gold or Snyders)
9 T. unsalted butter, melted
3/4 t. pretzel salt from bottom of bag
3/4 c. water, divided
4 t. unflavored gelatin
1 (10 oz) can frozen margarita mix, thawed
1/4 c. tequila
1/4 c. Triple Sec
1 – 1/2 c. heavy cream, chilled
1 (14-oz) can sweetened condensed milk
4 oz. cream cheese, softened
3 drops green food coloring, if desired
For the Crust:
Place oven rack in middle position and heat oven to 350 degrees
Spray 9-inch springform pan with oil
Line perimeter of inside pan with 3-inch-wide strip of parchment paper
Line bottom of pan with parchment paper and spray bottom and sides of paper
Process pretzel sticks in food processor until coarsely ground
Add melted butter and salt, and pulse to combine
Press mixture into bottom of prepared pan
Bake until edges are golden, 11 to 14 minutes (don’t undercook)
Cool completely
For the Filling:
Combine ¼ cup water and gelatin in small saucepan and let sit until gelatin softens, about 5 minutes (it may look clumpy)
Add thawed margarita mix, tequila, and triple sec and cook over low heat, stirring frequently, until gelatin dissolves, about 5 minutes
Cool 15 minutes
Using mixer fitted with whisk, whip cream until soft peaks form
In a large mixing bowl, whip sweetened condensed milk and cream cheese with hand mixer until combined
Add 1 cup margarita of mixture
Add 2 drops green food coloring, and 2 drops yellow if the green is bluish
Beat on high until fully incorporated
Fold in one-third whipped cream, then gently fold in remaining whipped cream
Spray edges of parchment strip with cooking spray again
Pour filling into crust
Refrigerate until just set, about 1 hour
For the Topping:
Stir remaining ½ cup water into remaining margarita mixture
Pour mixture through fine-mesh strainer into 2-cup liquid measuring cup, pushing with small spoon, discard solids
Gently pour over filling (it will look like water) and refrigerate until set, about 6 hours (overnight is better)
When ready to serve, remove sides of pan and parchment strip
With very sharp large knife, slice in clean cut slices (wipe knife between slicing)
Garnish with lime twist and serve.
Adapted from Cook’s Country
