Frozen Mojito Cake-Tails (No Bake Dessert) - cooking recipe

Ingredients

16 ounces butter
3 cups pretzels, salted, finely crushed
1 cup sugar
6 tablespoons sugar
2 (8 ounce) packages cream cheese, softened
3 limes, zest of, grated (need peel of 3 limes)
1/2 cup lime juice (from grated limes)
2 tablespoons white rum
3 tablespoons of fresh mint, finely chopped, plus sprigs of
of fresh mint, for garnish
2 cups heavy cream

Preparation

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.