Strawberry-Margarita Mousse

• 1 (3/8 ounce) envelope unflavored gelatin (3 1/2 tsp total)
• 34 cup boiling water
• 1 (1 lb) container strawberry, hulled and quartered (4 cups)
• 12 cup sugar
• 13 cup lime juice (2 limes)
• 13 cup tequila
• 16 ounces frozen light whipped dessert topping, thawed (such as Cool Whip)
• sugar crystals (or clear decorating) (optional)
• thinly sliced lime (optional)
• strawberry (to garnish) (optional)

1. Select a medium-size souffle dish: the bottom should measure 6" across and it will take 5 1/2 cups water to fill it up to the top.
2. Prepare the souffle dish: cut a piece of nonstick aluminum foil 25" long; fold it in half lengthwise with the nonstick side out.
3. Wrap it around dish with the folded edge up.
4. Press the two ends together; fold twice to make the foil fit tightly around the dish.
5. The "collar" will rise about 3" above the dish.
6. Place gelatin in small heatproof bowl.
7. Add boiling water and stir until gelatin is completely dissolved, 2-3 minute Let cool 10 minutes.
8. Meanwhile, place berries, sugar, juice and tequila in food processor and process until berries are pureed.
9. Pour into large bowl.
10. Stir dissolved gelatin into strawberry mixture until well combined.
11. Using wire whisk, gently fold in whipped topping until no white streaks remain, 2 minutes.
12. Pour into prepared sih, smoothing top.
13. Refrigerate until set, 6 hours or overnight.
14. To serve, carefully remove collar.
15. Gently press sugar onto exposed sides of mousse and garnish with lime and strawberries, if desired.

unflavored gelatin, boiling water, container strawberry, sugar, lime juice, tequila, sugar crystals, lime, strawberry

Taken from www.food.com/recipe/strawberry-margarita-mousse-170889 (may not work)