Strawberry-Margarita Crisp

• 2 tablespoons graham cracker crumbs
• 9 crispy coconut macaroons (about 1/4 pound)
• 2 tablespoons margarine, melted
• 4 cups medium strawberries
• 1/3 cup sugar
• 1/3 cup tequila
• 1 tablespoon cornstarch
• 1 tablespoon triple sec or other orange-flavored liqueur
• Cooking spray
• 1 tablespoon sliced almonds
• Sliced strawberries (optional)

1. Preheat oven to 350u0b0.
2. Place graham cracker crumbs and macaroons in a food processor; process until macaroons are finely ground. With food processor on, slowly pour margarine through food chute, and process until well-blended.
3. Combine strawberries and next 4 ingredients (strawberries through liqueur) in a medium bowl; stir well. Spoon strawberry mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350u0b0 for 25 minutes or until sauce is thick and bubbly. Garnish with sliced strawberries, if desired.

graham cracker crumbs, coconut macaroons, margarine, medium strawberries, sugar, tequila, cornstarch, triple sec, cooking spray, almonds, strawberries

Taken from www.myrecipes.com/recipe/strawberry-margarita-crisp (may not work)