1 place mangoes and their syrup in electric blender.
2 blend till smooth.
3 place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved.
4 sprinkle gelatine over water in a small bowl.
5 stir until combined.
6 stand bowl over simmering water, stir until gelatine has dissolved and allow to cool slightly.
7 gradually add gelatine mixture to mango mixture and mix well.
8 refrigerate until mixture is the consistency of unbeaten egg whites.
9 beat egg until firm peaks form.
10 beat cream until soft peaks form.
11 fold egg and cream into mango mixture. cut sponge cake into cubes and place in the bottom of a serving bowl, sprinkle combined milk and r um over cake. pour mango mixture over.
12 cover bowl and refrigerate several hours until set. beat extra cream until firm peaks form.
13 spoon into piping bag with nozzle attached.
14 pipe around edge of mango mousse trifle. * extra mango slices may be chopped up and piled into centre of mousse. * apricots can be substituted for mangoes if desired.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
16 tablespoons butter, softened (2 sticks or 1 cup)
2 cups confectioners' sugar
5 eggs
1/4 cup lemon juice
1/2 cup grape juice
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 1/2 cups raisins
1 1/2 cups chopped citron
1 tablespoon grated lemon zest
1 1/2 cups coarsely chopped almonds
Recipe
1 grease a round 8-inch pan, 3 inches deep. if you don’t have one, use any straight sided round mold at least 3 inches deep. whatever you use, it must fit into the steamer pot.
2 for the steamer, use a dutch oven or a large pot with a cover; fill with approximately 2 1/2 inches of water. on the bottom of the pan put a small wire rack or mason jar ring, which will lift the cake pan just enough to allow the water to circulate freely. place over medium heat and let the water heat while you prepare the cake batter.
3 in a large mixing bowl, beat the butter until it is smooth and creamy. gradually add the sugar and continue beating until the mixture is smooth and blended. add the eggs one at a time, beating after each addition until light and fluffy.
4 stir the lemon juice and grape juice together in a small bowl.
5 combine the flour, cinnamon, allspice, nutmeg, and cloves, and stir them together with a fork or whisk.
6 add the flour mixture to the butter sugar mixture alternately with the combined juices in three parts, beating until smooth and blended after each addition. stir in the lemon zest, raisins, citron, and almonds, and mix well.
7 pour the batter into the prepared pan. cover with a double thickness of foil, pressing it snugly all around the edges to seal. set the pan on the rack or ring in the steamer, cover tightly, and let the cake steam for about 2 hours, checking occasionally to make sure the water hasn’t boiled away in the steamer and replenishing if necessary. after 1 1/2 hours insert a wooden skewer or broom straw in the center of the cake; if it comes out clean, the cake is done.
8 remove the cake from the steamer and let it rest uncovered for 10 minutes, then turn out onto a rack to cool completely. well wrapped, the cake will keep for about a week at room temperature. freeze it if you are making it more than a week ahead of time.
Total Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 10
8 1/2 ounces chocolate wafers
1/3 cup unsalted butter, melted and cooled
1 1/2 cups mint chocolate chips, divided
3 tablespoons water
1 tablespoon creme de menthe
1 1/2 lbs cream cheese, at room temperature
1 1/4 cups sugar
4 large eggs
2 teaspoons vanilla extract
2 cups sour cream
Recipe
1 crust:.
2 generously butter a 9" springform pan. break chocolate wafers into a food processor and pulse until fine crumbs form.
3 add melted butter and pulse until just blended.
4 press crumb mixture onto bottom and 2" up sides of the prepared pan. refrigerate. (can be prepared a day ahead).
5 chocolate layer:.
6 preheat over to 325 and position rack in lower third of oven.
7 place 1 1/4 cups mint chocolate chips together with water in microwave-safe bowl, microwave on medium setting until melted, approximately 1 1/2 minutes in 30 second increments.
8 blend in cream de menthe. spoon chocolate mixture over bottom of crust, using back of a spoon to spread evenly. set aside.
9 filling:.
10 place cream cheese in large bowl. using a mixer, mix for 30 seconds until smooth and creamy. add sugar in a steady stream, mixing for about 1 1/2 minutes.
11 mixing on low speed, add eggs, vanilla and sour cream, blending well.
12 pour the filling over the chocolate, starting around the sides and then filling in the middle. bake for 50 minutes.
13 at the end of 50 minutes, turn off oven and leave cake in oven for an additional hour without opening oven door. remove from oven.
14 chop remaining 1/4 cup chocolate mint chips and sprinkle evenly over surface of warm cake. cool on rack for 3 hours, then refrigerate for at least 24 hours before serving.
15 to serve, run a thin knife around edge of pan and carefully remove the rim. serve in wedges.
16 passive work time does not include the 24 hours of refrigeration time.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
1/2 lb sweet butter, softened
2 cups sugar
2 cups flour
2 tablespoons lavender flowers, rinsed and crushed*
5 eggs
Recipe
1 preheat oven to 350 degrees.
2 grease bundt pan. cream butter and sugar gradually until fluffy.
3 add flour slowly to creamed mixture. blend well.
4 add lavender. then add eggs one at a time until well mixed.
5 pour into prepared pan and bake for 30 minutes.
6 cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
7 cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. once cooled, invert bundt pan onto serving platter or cake pan. garnish with fresh lavender stems if desired.
8 i like to serve this pound cake with real vanilla ice cream!
9 * note: i tested using 3 tablespoons of lavender one time in this recipe and i wouldn't recommend it.
7 mix in soaked fruit and kitchen bouquet (add enough until you get the colour your like).
8 put in greased tins doubly lined with brown paper.
9 bake at 250 f for 2-3 hours or until done.
10 remove from oven and soak (brush heavily!), while hot,with extra cherry brandy or rum mixed some added sherry. wrap in brown paper then foil to store. let the cakes stand at room temperature for a week.
11 i make mine in mini loaf pans as i find it bakes easier and they are the perfect size for gift giving. watch your time if making gift sized cakes. check after an hour- might need more time.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/3 cup sifted confectioners' sugar
1 tablespoon finely grated lime zest
2 tablespoons freshly squeezed lime juice, plus more for glasses
2 tablespoons tequila
1/2 cup heavy cream
2 tablespoons triple sec
2 tablespoons granulated sugar
4 graham crackers
2 tablespoons unsalted butter, melted
coarse salt, for glasses
Recipe
1 in the bowl of an electric mixer, beat cream cheese until smooth. add sour cream, confectioners sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. in another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. cover with plastic wrap; freeze until firm, about 30 minutes.
2 pulse granulated sugar and graham crackers in a food processor until finely chopped; stir in melted butter. to serve, place lime juice on one plate and salt on another. dip rims of glasses in juice, then salt. remove mixture from freezer, and scoop into glasses; sprinkle with topping. let soften slightly before serving.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
1 3/4 cups granulated sugar
1/2 cup butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 1/2 cups all-purpose flour
1 cup lemon yogurt or 1 cup plain yogurt
Recipe
1 preheat oven to 350°f grease and flour a 9×13-inch cake pan.
2 prepare cake batter: combine sugar, butter, baking soda and salt in a mixing bowl and beat until blended. add the eggs 1 at a time, beating well and scraping the bowl after each addition. mix in the lemon zest and lemon juice. add the flour and yogurt alternately, beating well after each addition.
3 spoon the batter into prepared pan. bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. cool in the pan on a wire rack for 15 minutes.
4 prepare glaze: combine sugar, lime juice and water in a saucepan and mix well. cook until the sugar dissolves, stirring frequently. stir in the tequila.
5 invert the warm cake onto a serving platter and brush with the glaze until it is absorbed. alternatively, you may leave the cake in the cake pan and spread the glaze on. let stand until cool. slice and garnish each serving with a twisted lime slice and a dollop of whipped cream.
Total Time: 26 mins
Preparation Time: 20 mins
Cook Time: 6 mins
Ingredients
1 3/4 cups graham cracker crumbs
2 teaspoons vanilla extract
1/3 cup butter, melted
3 eggs
1 1/4 cups sugar
1 cup sour cream
3 (8 ounce) packages cream cheese
fresh fruit (optional)
Recipe
1 preheat oven to 350 degrees.
2 in a medium bowl, combine graham cracker crumbs, ¼ cup sugar and butter.
3 press on bottom and up 1 ½ inches on sides of an 8 or 9 inch springform pan.
4 place in refrigerator while combining other ingredients.
5 in a large bowl, beat cream cheese, sugar and vanilla at high speed until creamy.
6 in a large bowl, beat cream cheese, sugar and vanilla at high speed until creamy.
7 add eggs, one at a time.
8 add eggs, one at a time.
9 blend in sour cream.
10 blend in sour cream.
11 pour mixture into prepared crust.
12 pour mixture into prepared crust.
13 bake for 60-75 minutes. place 9x13 pan filled halfway with water on bottom rack. cheesecake is done when center is set but still jiggles slightly when gently shaken.
14 turn off the oven and open the door slightly. allow cheesecake to remain in oven 1 hour.
15 turn off the oven and open the door slightly. allow cheesecake to remain in oven 1 hour.
16 remove from oven and cool completely.
17 remove from oven and cool completely.
18 chill for 4 hours or overnight.
19 chill for 4 hours or overnight.
20 top with sliced fruit or sprinkle with nuts, if desired.
21 top with sliced fruit or sprinkle with nuts, if desired.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
3 eggs
125 ml cooking oil
125 ml milk
175 ml sugar
1 cup cake flour
3 teaspoons baking powder
1 teaspoon salt
Recipe
1 preheat oven to 180°c (375°f).
2 grease non stick cake pan
3 beat together eggs, oil and sugar, beat until light & fluffy.
4 add flour, salt & baking powder.
5 mix well with electric beater.
6 pour into baking pan & bake for approx 15-20 minutes.
7 please note: for a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 12
2 cups nonfat milk
1 cup all-purpose flour
2 egg whites
1 egg
1 tablespoon honey
1 tablespoon vegetable oil
1/8 teaspoon salt
Recipe
1 combine all ingredients in a blender or food processor; blend until smooth. rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat.
2 spoon 3 to 4 tablespoons crepe batter into skillet, tilting and rotating skillet to cover evenly with batter.
3 cook until edges begin to brown. turn crepe over and cook until lightly browned. remove crepe to plate to cool. repeat process with remaining batter.
4 crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.
1 beat the cheese, sugar and vanilla until smooth and fluffy.
2 in a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
6 large eggs, separated and room temperature
1 cup gluten-free flour, sifted
1 teaspoon baking powder
1 tablespoon cornstarch
1/2 cup light brown sugar
1/3 cup grapeseed oil
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon dried lavender
Recipe
1 sift flour, salt and baking powder in bowl; set aside.
2 while in another large bowl, beat egg and corn starch until meringue like but not stiff.
3 slowly add the sugar while beating. then, add vanilla and the grapeseed oil.
4 add egg yolks one at a time and keep on whisking.
5 add the flour, dried lavender, salt and baking powder and continue in mixing.
6 line the 9 inches x 13 inches round cake pan with greasedproof paper and pour the mixtures, then bake in cold oven of 180c/156f/gas mark 4 for 1 hour or until the toothpick inserted comes out clean.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 2
1 cup all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus a tbs. or so extra if batter is too thick)
1 large egg, separated
1 tablespoon unsalted butter, melted
cooking spray
Recipe
1 whisk dry ingredients in medium bowl. pour buttermilk and milk into a 2 cup pyrex measuring cup. whisk egg into milk mixture. mix egg yolk with melted butter, and then stir into milk mixture. dump wet ingredients into dry ingredients all at once; whisk until just mixed.
2 meanwhile, heat griddle or a large skillet over medium-high heat coated with cooking spray. pour batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. when pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.
3 variation: blueberry pancakes - follow recipe for light and fluffy pancakes, pouring a little less than ¼ cup batter at a time onto the griddle. starting with ½ cup blueberries, drop about seven blueberries on top of each pancake. proceed as directed in master recipe.
4 variation: whole wheat pancakes - follow recipe for light and fluffy pancakes, substituting ½ cup whole wheat flour for ½ cup of the all-purpose flour.
Total Time: 10 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 10 hrs
Ingredients
Servings: 12
1 1/2 cups pretzel crumbs
1/2 cup butter, melted
1 cup fresh strawberries, hulled
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
1/4 cup fresh lime juice
1/4 cup tequila
1/4 cup triple sec or 1/4 cup other orange-flavored liqueur
lime slice, fresh strawberries
Recipe
1 combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. bake at 325 degrees for 8-10 minutes; set aside.
2 place strawberries in container of electric blender; process until smooth, stopping once to scrape down sides. reserve 1/2 c puree.
3 beat cream cheese at medium speed with an electric mixer until fluffy. gradually add sugar, beating well. add eggs, one at a time, beating after each addition. stir in lime juice, tequila and liqueur.
4 pour into prepared pan. pour reserved strawberry puree on top in a circle and gently swirl batter with a knife.
5 bake at 325 degrees for 1 hour and 10 minutes (center will be soft). remove from oven and run knife around edge of pan to release sides.
6 return to oven; turn oven off and leave cheesecake in oven 30 minutes.
7 remove from oven and let cool completely on a wire rack. remove from pan; cover with plastic wrap and chill 8 hours. do not cover with foil! garnish, if desired.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
1 1/2 cups whole wheat flour, freshly milled
3 tablespoons sugar
1 3/4 tablespoons baking powder
1 teaspoon salt
1 1/2 cups 1% low-fat milk
2 tablespoons butter, melted
2 eggs
1/2 teaspoon vanilla extract
3/4 tablespoon butter, not part of batter but to butter pan
Recipe
1 in one bowl, whisk together dry ingredients.
2 in another bowl mix wet ingredients.
3 quickly mix wet ingredients into dry ingredients.
4 cook's note: i usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes. then i turn the heat down to 4 (just under medium) while i finish preparation. then i lightly butter the grill with a cold butter stick on each section where i put pancake batter. i use 1/2 cup scoops for batter (for practicality in serving a large family). i usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side. the recipe make 8 large pancakes (1/2 cup batter) or 16 small pancakes (1/4 cup batter).
Total Time: 7 mins
Preparation Time: 2 mins
Cook Time: 5 mins
Ingredients
2 cups sugar
1 cup water
1 teaspoon maple flavoring
Recipe
1 stir together sugar and water in small saucepan till sugar is dissolved. heat till boiling. boil for about 2 minutes. turn off heat. add maple flavoring. ready to serve!
Total Time: 1 hr 45 mins
Preparation Time: 1 hr
Cook Time: 45 mins
Ingredients
3 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons granulated sugar
2 eggs
2 1/4 teaspoons active dry yeast
1 1/3 cups unsalted butter
13 1/2 tablespoons cold sparkling water
270 g pearl sugar (about 8 1/4 oz.)
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons favorite liqueur
Recipe
1 allow eggs and sparkling water to come to room temperature first.
2 sift the flour and salt into a bowl, then make a well in the center.
3 melt the butter over hot water or in the microwave and cool to lukewarm, about 110 degrees.
4 beat the eggs in another bowl, then add the butter whisking to combine.
5 sprinkle yeast over the top and whisk well.
6 then add the sparkling water and whisk again.
7 add the entire mixture to the flour along with the granulated sugar and the vanilla extract.
8 beat the dough for at least 10 minutes.
9 it will start out kind of curdled looking, but will stiffen and become slightly sticky brioche-ish type dough.
10 cover with plastic wrap and let rise in a warm place for 60 to 90 minutes.
11 begin heating your waffle iron and add the pearl sugar to the dough.
12 fold it in,actually you kind of knead it.
13 drop by heaping 1/8 cup (about 3 tbsp.) onto each quarter or section of the waffle iron. (please ajust for round irons by dropping 1/4 cup in the center of the iron) and bake until well browned.
14 serve hot off the iron, dusted with confectioners sugar, or top with unsweetened liqueured whipped cream. (amaretto would be nice ).
1 preheat the oven to 168c/350f/gas 4 and grease and line a 900g loaf tin. mix together the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. warm the sugar, butter, treacle and golden syrup together in a pan. beat the egg into the milk, then mix in all the ingredients in the bowl. pour the mixture into the prepared tin and spread it out evenly. simply bake in the oven for 1 1/4 hours. remove from the tin and leave to stand for a few minutes before serving warm or just leave to cool.
Total Time: 2 hrs 55 mins
Preparation Time: 1 hr
Cook Time: 1 hr 55 mins
Ingredients
Servings: 12
11 milk chocolate sandwich style cookies, crushed
3 tablespoons butter or 3 tablespoons margarine, melted
24 ounces cream cheese
3/4 cup sugar
2/3 cup banana, pureed
5 teaspoons cornstarch
3 eggs
1 egg yolk
3 tablespoons banana schnapps
3 tablespoons creme de cacao
3 tablespoons light rum
2 teaspoons vanilla extract
fresh fruit, sliced
chocolate ice cream topping
Recipe
1 make the crust—in a small bowl, combine the crushed cookies and melted butter.
2 press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3 make the filling—in a large bowl, combine the cream cheese, sugar, pureed banana, and cornstarch.
4 beat using an electric mixer until smooth.
5 add in eggs and egg yolk, one at a time, beating well after each addition.
6 beat in banana schnapps, creme de cacao, rum, and vanilla extract.
7 pour the cream cheese mixture over the crust.
8 bake in preheated 350° oven for 15 minutes; decrease temperature to 225° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
9 remove the cake from the oven and run a knife around the inside edge of the pan.
10 turn the oven off; return the cake to the oven for an additional 30 minutes.
11 chill, uncovered, overnight.
12 arrange fresh fruit over cheesecake; drizzle with chocolate topping; chill until time to serve.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
1/2 cup melted butter
1 1/4 cups crushed pretzels
1 tablespoon sugar
2 (8 ounce) packages light cream cheese
1/4 teaspoon lemon extract
1/2 cup sugar
2 tablespoons cornstarch
4 eggs
1/3 cup tequila
1 1/2 teaspoons lime zest
1/2 teaspoon vanilla
2 cups low-fat sour cream
1/4 cup sugar
1 teaspoon lime zest
1 tablespoon lime juice
Recipe
1 crust:finely crush the pretzels using a blender or food processor.
2 add melted butter and sugar.
3 press the crumbs onto the bottom and sides of a 9" springform pan lightly sprayed with cooking spray.
4 bake at 325 until light brown, 6-8 minutes.
5 set aside.
6 cheesecake:lightly beat softened cream cheese until fluffy.
7 next, mix in cornstarch, lemon extract and sugar.
8 beat in the eggs one at a time with mixing in between each.
9 finally, mix in tequila, lime zest, and vanilla.
10 pour cheesecake onto the pretzel crust and bake at 325 until center is almost set (about 30 minutes) cool the cheesecake 30 minutes at room temperature.
11 while the cheesecake is cooling, increase oven temperature to 425.
12 in a small bowl, mix sour cream, sugar, lime zest and lime juice.
13 using a spatula, carefully spread sour cream mixture over the surface of the cooled cheesecake.
14 bake at 425 for 10-15 minutes (sour cream will"set-up").
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
Servings: 8
1 cup whole milk
2 tablespoons whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon unsalted butter, melted and cooled slightly
1/4 teaspoon salt
2/3 cup apricot jam (from a 10- to 12-oz jar) or 2/3 cup strawberry jam (from a 10- to 12-oz jar)
1 tablespoon brandy
confectioners' sugar, for dusting (preferably vanilla sugar)
Recipe
1 special equipment: a 10-inch nonstick skillet
2 blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. let batter stand at room temperature 1 hour (this prevents tough crãªpes). stir together jam and brandy in a small bowl.
3 preheat oven to 250â°f.
4 add 1/2 teaspoon butter to skillet and brush to coat bottom.
5 heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. cook until underside is pale golden, 1 1/2 to 2 minutes, then jerk skillet to loosen crãªpe and flip crãªpe with a spatula.
6 cook until underside is pale golden, 30 seconds to 1 minute.
7 transfer crãªpe with spatula to a work surface, turning over so that side cooked first is facedown.
8 spread crãªpe all over with 1 tablespoon jam and roll up jelly-roll style.
9 transfer to a heatproof platter and keep warm in oven.
10 make 7 more crãªpes in same manner, transferring to oven (rolled crãªpes can be arranged side by side or stacked like logs).
Total Time: 6 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 6 hrs
Ingredients
1 1/2 cups pretzels, finely crushed
1 cup sugar
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
14 ounces sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec
2 limes, juice and zest of
2 drops green food coloring (optional)
1 (8 ounce) container whipped topping, thawed
lime slice, for garnish
Recipe
1 to make the crust:.
2 crush the pretzels in a food processor and combine the crumbs with the sugar and the melted butter. press the mixture into a buttered 9-inch pie dish. place the crust in the freezer.
3 to make the filling:.
4 in the bowl of an electric mixer, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth. stir in tequila, triple sec, lime juice, lime zest and food coloring.
5 fold half of the whipped topping into the filling mixture and spoon into the prepared pie shell. top with the remaining whipped topping and garnish with lime slices.
6 refrigerate the cheesecake 6 hours or overnight.
7 freezes well; remove from freezer about 15 minutes before serving.
