2 cups strawberries (I used frozen.)
lime zest from one lime
1/4 cup lime juice
1 (14-oz) can sweetened condensed milk
2 Tbsp tequila
2 Tbsp Triple Sec
1 container of Cool Whip
Purée strawberries, zest, lime juice, condensed milk, tequila, and triple sec in a food processor until just smooth, then transfer to a large bowl. Fold in container of cool whip.
Pour filling into a premade graham cracker crust and freeze for about 4 hours, or overnight. Remove from freezer right before serving and garnish with strawberries and limes.
--Adapted from several sources, Gourmet, 2006, Manchester Highlands Inn, and the blogs, “Confections of a Foodie Bride," "Annie's Eats," and "Hostess with the Mostess"