Desserts

Mojito Freeze

(19)

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photo by:kraft

We've captured the fresh mint bite of a mojito in a frozen cheesecake with a pretzel crust. Speechless? We thought so.

time

prep:

15 min

total:

4 hr 15 min

servings

total:

10 servings

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What You Need

cup finely crushed pretzels

1/4

cup butter, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2/3

cup sugar

Zest and juice from 1 large lime

Tbsp. finely chopped fresh mint

cups thawed COOL WHIP Whipped Topping, divided

Make It

MIX pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.

BEAT cream cheese, sugar, zest, juice and mint in medium bowl with mixer until well blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.

FREEZE 4 hours. Serve topped with remaining COOL WHIP.

DOLE is a registered trademark of Dole Food Company, Inc.

Kraft Kitchens Tips

Pina Colada Freeze

Omit lime zest, juice and mint. Add 1 can (8 oz.) DOLE Crushed Pineapple in juice and 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut to cream cheese mixture with the COOL WHIP. Garnish with additional coconut, if desired.

Make Ahead

Dessert can be stored in freezer up to 24 hours before serving.

Size-Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

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thaniarossman

posted:6/20/2011

it was amazing, super easy and very delicious...i loved how light and fresh it was :)

atpinina

posted:6/20/2011

I really enjoyed this recipe. The only thing is that it need about another 1/4 c butter to keep the pretzels together. If you get salted pretzels, expect to have a sweet/salty dessert. I will make the strawberry margarita version next time and try the graham cracker crust (easier!)

a cook

posted:4/1/2011

I made this for my book club. The only problem was there wasn't any left over after they left...Delicious! Pretzel crust was perfect addition to the lime flavor.

a cook

posted:12/29/2010

Very light and fantastic summer dessert!

alywo

posted:10/6/2010

Refreshing and delicious! I read the other reviews and had purchased an extra lime to increase the balance of the lime/mint - but as soon as I put the juice of the first lime and its zest into the mix I could tell it would be great as is. As for the crust - the pretzels are a nice way to put a spin on a regular crust. I ground mine up in the food processor - and then in the coffee grinder so they were superfine. Next time I will add an extra tablespoon of butter just to make it all "stick" better - but other than that it's a perfect treat!

sharpeipup

posted:8/31/2010

Light & creamy but still full of flavor. This would also be great with a graham cracker crust.

kathybriggs

posted:8/7/2010

I really enjoyed this dessert. I even picked the mint leaves from my garden. My husband called it "refreshing". I added a few pecans to the pretzels and chopped until I had very small pieces. A few fall off during serving, but I just put them on top. I look forward to making the pina colada version.

a cook

posted:7/26/2010

Yuck..yuck..and more yuck. The pretzels were the problem. You are expecting the sweet to continue through your bite and all of sudden you get a salty flavor. It sounded good, but was not. Maybe if it was made with a graham cracker crust it would be better. Not worth making.

a cook

posted:7/23/2010

The filling was very good, but the pretzel crust did not stick together and fell off of the bottom of the dessert when serving. I think the crushed pretzels needed a little more butter to hold them together. I'll try it again. It was a refreshing dessert.

a cook

posted:7/21/2010

This was delicious, a very light dessert. I too had the crust crumble so next time I'll crush the pretzels finer and make it more like a graham cracker crust. Definately a recipe I will share with my friends.