Thursday, May 13, 2010
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
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.
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:
Total fat 15 g
Saturated fat 10 g
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