1 (9 inch) graham cracker crumb crust or baked pastry shell
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle sweetened condensed milk (not evaporated milk)
2/3 c. frozen strawberry daiquiri mix, thawed
2 tbsp. light rum
Red food coloring (optional)
1 c. whipping cream, whipped
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in daiquiri mix, rum and food coloring if desired. Fold in whipped cream. Pour into prepared crust. Chill or freeze 4 hours or until firm. Garnish as desired. Refrigerate or freeze left overs.
