Mojito Freeze
1 cup finely crushed pretzels
¼ cup butter, melted
8 oz. Package cream cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 tablespoons finely chopped fresh mint
2 cups thawed whipped topping
Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9” round pan. Freeze until ready to use. Beat cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1 ½ cups whipped topping; spoon over crust. Freeze 4 hours. Using plastic wrap to lift, remove dessert from pan to serving plate. Top with remaining whipped topping; garnish with mint.
Variations:
Strawberry Margarita Freeze: Omit mint. Mash 1 ½ cups halved strawberries with fork. Add to cream cheese mixture with whipped topping and whisk until blended. Garnish with strawberries.
Pina Colada Freeze: Omit lime zest, juice and mint. Add 8 oz. Crushed pineapple in juice and ¼ cup toasted flake coconut to cream cheese mixture with whipped topping and whisk until blended. Garnish with additional coconut.
