Frozen Mojito Cake-tails

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• 1 cup butter
• 3 cups salted pretzels, crushed
• 2 tablespoons sugar
• 1 1/4 cups sugar
• 2 (8 ounce) packages cream cheese, softened
• 3 limes, zest of, grated
• 1/2 cup lime juice
• 2 tablespoons rum
• 3 tablespoons finely chopped fresh mint, plus
• fresh mint sprig, for garnish
• 2 cups heavy cream

Recipe

• 1 in a medium skillet, melt the butter over medium- low heat. stir in the pretzels and 2 tbs sugar and cook until lightly toasted, about 3 minute transfer to a bowl to cool slightly. press about 2 tbs in to the bottom of each cup of a 12 cup muffin pan. freeze for 30 minutes.
• 2 meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of he bowl, until fluffy, 2 to 3 minute mix in the remaining 1 1/4 c sugar on low speed, then gradually mix in the lime peel, lime jc, rum and chopped mint.
• 3 in a separate bowl, beat the heavy cream until stiff peaks form. fold in to the cream cheese mixture.
• 4 divide the cream cheese mixture evenly among the muffin cups, smooth the tops. cover with plastic wrap and freeze for at least 8 hours or overnight.
• 5 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 a mint sprig.