This frozen margarita cake is tangy and delicious! Although this cake has liquor in it, you can omit the tequila and it won’t affect the deliciousness of the dessert! The best part? No baking required. If you’re short on time you can substitute a store-bought pie crust to save a couple minutes of prep work. Enjoy!
- 2 cups crushed graham cracker crumbs
- 2 tbsp sugar
- 1/2 cup melted butter
- 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
- 1 cup heavy whipping cream
- 2 tbsp sugar
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.
If you know someone who might like this, please click “Share!”