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Sarasota's Easy Mojito Freeze

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“I take absolutely no credit for this. This is right from the Kraft website, but it looked so good and so easy I had to pass it on. Haven't made it yet, but have had similar recipes so I know it will be good. Salty, tangy, and sweet and the way it comes out of the round pan is so pretty and unique. Just a great summer dessert.”
READY IN:
4hrs 10mins
SERVES:
9
YIELD:
8 slices
UNITS:
US

Ingredients Nutrition

  • Crust
  • 1 cup finely crushed pretzel
  • 14 cup butter, melted
  • Filling
  • 1 (8 ounce) package cream cheese, softened
  • 23 cup sugar
  • 1 lime, zested and juiced
  • 2 tablespoons of fresh mint, fine chopped
  • 2 cups whipped topping, thawed (Cool Whip)

Directions

  1. Pretzels -- I just crushed mine in a mini food processor, but using a baggie and a mallet or rolling pin works just as well. Just make sure to end up with a fine texture.
  2. Crust -- Use a 9" round pan for this recipe and line with plastic wrap. Then in a small bowl, mix the pretzel crumbs and butter. Press onto the bottom of the pan. I like to use the bottom of a glass to press the crust down good. Freeze until ready to use.
  3. Filling -- Beat the cream cheese, sugar, zest, juice and mint with a mixer until well blended. Then fold in 1 1/2 cups of the whipped topping. Spread it over the pretzel crust and use a spatula to smooth out the top.
  4. Freeze -- At least 4 hours.
  5. Serve -- The plastic wrap makes it easy to lift right out of the pan and slide on to a plate. Let it set 10-15 minutes to soften a little and then top with the remaining whipped topping in the center, a fresh lime slice and a sprig of mint for the perfect summertime dessert.
  6. ENJOY!

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