A few months ago, I made a cake with a thin glaze that used Margarita non-alcoholic frozen concentrate.  It was OK, but nothing special, so I cut the leftovers into slices and stuck them in the freezer.  For this past Sunday dinner, I decided to thaw the cake to use as both crust and topping for a delicious mousse, also made with the Margarita concentrate.

I adapted an old mousse recipe I have been using since 1976 and it turned out great.  I loved being able to make use of a rather ordinary cake and create an easy dessert that the family really enjoyed.

Although the Margarita-flavored cake added a bit of punch to the dessert, I believe any plain or lightly glazed cake would work just as well, since the mousse has a strong lime flavor.

MARGARITA MOUSSE DESSERT

  • 3 cups leftover plain or lightly glazed cake
  • 14 oz. can sweetened condensed milk (Eagle Brand Non-Fat)
  • 3 Tblsp. Margarita non-alcoholic frozen concentrate (Bacardi), thawed
  • 2 cups frozen whipped topping (Cool Whip), thawed

Preheat oven to 350 degrees F
Spray or butter a 9-inch baking pan and a flat baking sheet

Take 2 cups of leftover cake and crumble coarsely.  Place in the prepared 9-inch baking pan and press down.

Bake @ 350 degrees F for 10 minutes.  Cool on a wire rack.

Take the remaining 1 cup of leftover cake and crumble into fine crumbs.  Spread on the prepared flat baking sheet.  Bake @ 350 degrees F for 5 minutes, stir and turn and bake an additional 5 minutes.  Cool on a wire rack.

Note:  The two pans can be baked at the same time.


In a medium bowl, whisk together the condensed milk, Margarita concentrate and whipped topping.

Spread this mixture over the cooled crust in the 9-inch baking pan.

Sprinkle the fine toasted crumbs over the top.

Cover and refrigerate for at least 2 hours.

Cut into squares to serve.  Makes 6 servings.

The mousse alone also makes a nice dessert.  Spoon into dessert dishes and chill.