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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 10 |
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My girlfriend gave this recipe to me. She got it out of Rachael Ray's magazine. Can you say refreshing? For kid friendly recipe, omit rum. :) Ingredients:
1 cup butter |
3 cups salted pretzels, crushed |
2 tablespoons sugar |
1 1/4 cups sugar |
2 (8 ounce) packages cream cheese, softened |
3 limes, zest of, grated |
1/2 cup lime juice |
2 tablespoons white rum |
3 tablespoons finely chopped fresh mint, plus |
fresh mint sprig, for garnish |
2 cups heavy cream |
Directions:
1. In a medium skillet, melt the butter over medium- low heat. Stir in the pretzels and 2 tbs sugar and cook until lightly toasted, about 3 minute Transfer to a bowl to cool slightly. Press about 2 tbs in to the bottom of each cup of a 12 cup muffin pan. Freeze for 30 minutes.
2. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of he bowl, until fluffy, 2 to 3 minute Mix in the remaining 1 1/4 c sugar on low speed, then gradually mix in the lime peel, lime jc, rum and chopped mint.
3. In a separate bowl, beat the heavy cream until stiff peaks form. Fold in to the cream cheese mixture.
4. Divide the cream cheese mixture evenly among the muffin cups, smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
5. To serve run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.
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