Frozen Mojito Cake-tails (no Bake Dessert)

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

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 rum
• 3 tablespoons fresh mint, finely chopped, plus sprigs of
• fresh mint, for garnish
• 2 cups heavy cream

Recipe

• 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.