Frozen Mojito Cake-Tails (No Bake Dessert) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Source: Rachael Ray Magazine (August 2008) Note: you can leave out the rum to make this kid-friendly! Prep time doesn't include freezing time. Ingredients:
16 ounces butter |
3 cups pretzels, salted, finely crushed |
1 cup sugar |
6 tablespoons sugar |
2 (8 ounce) packages cream cheese, softened |
3 limes, zest of, grated (need peel of 3 limes) |
1/2 cup lime juice (from grated limes) |
2 tablespoons white rum |
3 tablespoons fresh mint, finely chopped, plus sprigs of |
fresh mint, for garnish |
2 cups heavy cream |
Directions:
1. In a medium skillet, melt the butter over medium-low heat.
2. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes.
3. Transfer to a bowl to cool slightly.
4. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan.
5. Freeze for 30 minutes.
6. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes.
7. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
8. In a separate bowl, beat the heavy cream until stiff peaks form.
9. Fold into cream cheese mixture.
10. Divide the cream cheese mixture evenly among the muffin cups; smooth over tops.
11. Cover with plastic wrap and freeze overnight.
12. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.
13. Set each cake upright and top with mint sprig.
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