Sarasota's Easy Mojito Freeze |
|
 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
|
Haven't made it yet, but have had similar recipes so I know it will be good. Salty, tangy, and sweet and the way it comes out of the round pan is so pretty and unique. Just a great summer dessert. Ingredients:
1 cup finely crushed pretzel |
1/4 cup butter, melted |
1 (8 ounce) package cream cheese, softened |
2/3 cup sugar |
1 lime, zested and juiced |
2 tablespoons fresh mint, fine chopped |
2 cups whipped topping, thawed (cool whip) |
Directions:
1. Pretzels - I just crushed mine in a mini food processor, but using a baggie and a mallet or rolling pin works just as well. Just make sure to end up with a fine texture.
2. Crust - Use a 9 round pan for this recipe and line with plastic wrap. Then in a small bowl, mix the pretzel crumbs and butter. Press onto the bottom of the pan. I like to use the bottom of a glass to press the crust down good. Freeze until ready to use.
3. Filling - Beat the cream cheese, sugar, zest, juice and mint with a mixer until well blended. Then fold in 1 1/2 cups of the whipped topping. Spread it over the pretzel crust and use a spatula to smooth out the top.
4. Freeze - At least 4 hours.
5. Serve - The plastic wrap makes it easy to lift right out of the pan and slide on to a plate. Let it set 10-15 minutes to soften a little and then top with the remaining whipped topping in the center, a fresh lime slice and a sprig of mint for the perfect summertime dessert.
6. ENJOY!
|
|