I’m not a good thief.
This Frozen Mojito Pie story will tell you why.
A few weeks ago I was sitting in a doctor’s waiting room, chatting with the others, looking through magazines, reading, and enjoying the “You might be suffering from XYZ” articles, and “Take ABC Drugs for only 200$ a pill”.
I then came across this photo.
What I did next is something that any of you would have done; I ripped the page off and shoved it in my purse! Quickly!
The entire ride home involved thoughts of cold Mojitos and frozen pies. Ahhh.
As soon as I arrived, I opened up my purse, took out the photo and… panic! Where’s the RECIPE?!?
All I found was an ad for Milk – no recipe!
I thought that the recipe would be on the back of the photo. (Isn’t that where they always are?)
I was so nervous to tear that page from a magazine that did not belong to me, that I did not even think to see if there was a recipe somewhere near the photo. (insert “duh” emoticon here.)
After a long search, and a couple of hits and misses, I found the one!
Frozen Mojito Pie
- 1 cup finely crushed pretzels
- 5 tablespoons butter , melted
- 1 package (8 oz.) cream cheese, softened
- 3/4 cup sugar
- Zest from 1 lime
- Juice from 2 limes
- 2 to 3 tablespoons finely chopped fresh mint (I like it minty, so I use 3 tbsp. of mint)
- 2 cups Whipped Topping
- In a mixing bowl combine pretzel crumbs and butter; mix until combined.
- Press the pretzels onto the bottom of an 8-inch springform pan.
- Freeze for one hour, or until firm.
- In your mixer’s bowl, beat together cream cheese, sugar, zest, juice, and mint; beat until well blended.
- Whisk in whipped topping.
- Spoon filling over prepared crust.
- Freeze for 6 hours or over night.
- Remove pie from pan and top it with crushed pretzels and slices of lime.
- Keep pie frozen.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Please follow me to Foodbeast for the recipe.