Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt or sugar to rim. Garnish with cut lime triangles to finish.
1/2 cup butter OR margarine – melted
1 1/2 cups all-purpose flour
1 cup chopped pecans
16 oz. cottage cheese
8 oz. cream cheese – softened
1 cup powdered sugar
1 cup sliced fresh strawberries
strawberry glaze OR Hershey’s® strawberry syrup to top
Combine melted butter, flour, and nuts. Press into bottom and sides of a 9″ pie plate. Bake in 350 degree oven for 20 minutes. Cool.
Blend cottage cheese, cream cheese, and sugar in blender until creamy. Refrigerate for 1 hour.
Spread mixture into prepared pie crust. Top evenly with strawberries. Drizzle strawberry glaze or syrup over top.