Frozen Mojito Cake-Tails (No Bake Dessert)

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. 1

   In a medium skillet, melt the butter over medium-low heat.

2. 2

   Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes.

3. 3

   Transfer to a bowl to cool slightly.

4. 4

   Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan.

5. 5

   Freeze for 30 minutes.

6. 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. 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. 8

   In a separate bowl, beat the heavy cream until stiff peaks form.

9. 9

   Fold into cream cheese mixture.

10. 10

    Divide the cream cheese mixture evenly among the muffin cups; smooth over tops.

11. 11

    Cover with plastic wrap and freeze overnight.

12. 12

    To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.

13. 13

    Set each cake upright and top with mint sprig.