[color:"blue"]Mojito Freeze[/color]
What You Need!
1 cup finely crushed pretzels 1/4 cup butter, melted 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 2/3 cup sugar Zest and juice from 1 large lime 2 Tbsp. finely chopped fresh mint 1-3/4 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 1-1/4 cups Cool Whip; spoon over crust.
FREEZE 4 hours. Serve topped with remaining Cool Whip.
[color:"blue"]Strawberry Margarita Freeze[/color]
Omit mint. Mash 1-1/2 cups halved strawberries with fork. Add to cream cheese mixture with Cool Whip; whisk until blended. Continue as directed. Garnish with additional strawberries just before serving, if desired.
[color:"blue"]Pina Colada Freeze[/color]
Omit lime zest, juice and mint. Add 1 cup canned crushed pineapple and 1/4 cup toasted flaked coconut to cream cheese mixture with Cool Whip; whisk until blended. Garnish with additional coconut, if desired.
[color:"blue"]Special Extra:[/color] Add 2oz. rum to cream cheese mixture with the Cool Whip.
