Frozen Mojito Cake-Tails (No Bake Dessert)

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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