Thursday, May 13, 2010

Mojito Freeze




What You Need!

1 cup finely crushed pretzels
1/4 cup (1/2 stick) 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

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, zest, juice and mint with mixer until well blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.

FREEZE 4 hours. Serve topped with remaining COOL WHIP.

Kraft Kitchens Tips:

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.

Make Ahead:

Dessert can be stored in freezer up to 24 hours before serving.Size-WiseDessert can be a part of a balanced diet, but remember to keep tabs on portions.

Nutritional information per serving:
Calories 220
Total fat 15 g
Saturated fat 10 g
Cholesterol
45 mg Sodium
160 mg Carbohydrate
21 g Dietary fiber
0 g Sugars
16 g Protein
2 g Vitamin A
10 %DV Vitamin C
4 %DV Calcium
2 %DV Iron
0 %DV K:57877v4:118006

3 comments:

Jennifer Sizemore said...

YUMMY!!!!
But where's the rum????

Suzelle said...

Oh man.....these sound YUMMY !!!!!

Tracy said...

Looks DELISH!