For an elegant presentation, dip the rims of your glasses in water, then in sugar (either turbinado or regular).
Cooking Light JUNE 1997
Preheat oven to 350°.
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.
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 350° for 25 minutes or until sauce is thick and bubbly. Garnish with sliced strawberries, if desired.
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