Mojito Freeze

Total: 4 hr 15 min | Prep: 15 min | Yield: 10 servings

Ingredients

• 1 cup finely crushed pretzels
• 1/4 cup butter, melted
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 2/3 cup granulated sugar
• Zest and juice from 1 large lime
• 2 tablespoons finely chopped fresh mint
• 2 cups thawed Cool Whip Whipped Topping, divided

Instructions

1. Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
2. Beat cream cheese, sugar, zest, juice and mint in medium bowl with mixer until well blended.
3. Whisk in 1 1/2 cups Cool Whip; spoon over crust.
4. Freeze for 4 hours.
5. Serve topped with remaining Cool Whip.

Notes

Dessert can be stored in freezer up to 24 hours before serving.

Pina Colada Freeze: Omit lime zest, juice and mint. Add 1 (8 ounce) can Dole Crushed Pineapple in juice and 1/4 cup toasted Baker's Angel Flake Coconut to cream cheese mixture with the Cool Whip. Garnish with additional coconut, if desired.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company

Dole is a registered trademark of Dole Food Company, Inc.