We've captured the fresh mint bite of a mojito in a frozen cheesecake with a pretzel crust. Speechless? We thought so.
What You Need
Original recipe yields 10 servings
1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
zest and juice from 1 large lime
2 Tbsp. finely chopped fresh mint
2 cups thawed COOL WHIP Whipped Topping, divided
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Let's Make It
Mix pretzel crumbs and butter; press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
Beat cream cheese, sugar, lime zest, juice and mint in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.
Freeze 4 hours or until firm. Serve topped with remaining COOL WHIP.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Pina Colada Freeze
Omit lime zest, juice and mint. Add 1 can (8 oz.) 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.
Dessert can be stored in freezer up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.