Frozen Mojito Cake-Tails (No Bake Dessert)

Source: Rachael Ray Magazine (August 2008) Note: you can leave out the rum to make this kid-friendly! Prep time doesn't include freezing time.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 cake-tails

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

Directions

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.