1 c. finely chopped pretzels
1/2 stick butter, melted
1 pkg. cream cheese
2/3 c. sugar
zest and juice of one large lime
2 tbs. finely chopped fresh mint
2 c. thawed cool whip
Mix pretzel crumbs and butter. Press onto the bottom of a plastic wrap lined 9 inch pan. Freeze until ready to use. Beat the cream cheese, sugar, zest, juice and mint with a mixer until well blended. Whisk in 1 1/2 c. cool whip; spoon over crust. Freeze for 4 hours. Use plastic wrap to remove the dessert from the pan. Top with the remaining cool whip.
*I made a pattern with the cool whip before I froze the dessert, and embellished with the lime wedges and mint. Then froze.
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