Frozen Mojito Cake-Tails (No Bake Dessert)

DIRECTIONS

• In a medium skillet, melt the butter over medium-low heat.
• Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes.
• Transfer to a bowl to cool slightly.
• Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan.
• Freeze for 30 minutes.
• Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes.
• 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.
• In a separate bowl, beat the heavy cream until stiff peaks form.
• Fold into cream cheese mixture.
• Divide the cream cheese mixture evenly among the muffin cups; smooth over tops.
• Cover with plastic wrap and freeze overnight.
• To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.
• Set each cake upright and top with mint sprig.