Sarasota's Easy Mojito Freeze

• 1 cup finely crushed pretzel
• 14 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 23 cup sugar
• 1 lime, zested and juiced
• 2 tablespoons of fresh mint, fine chopped
• 2 cups whipped topping, thawed (Cool Whip)

1. Pretzels -- I just crushed mine in a mini food processor, but using a baggie and a mallet or rolling pin works just as well.
2. Just make sure to end up with a fine texture.
3. Crust -- Use a 9" round pan for this recipe and line with plastic wrap.
4. Then in a small bowl, mix the pretzel crumbs and butter.
5. Press onto the bottom of the pan.
6. I like to use the bottom of a glass to press the crust down good.
7. Freeze until ready to use.
8. Filling -- Beat the cream cheese, sugar, zest, juice and mint with a mixer until well blended.
9. Then fold in 1 1/2 cups of the whipped topping.
10. Spread it over the pretzel crust and use a spatula to smooth out the top.
11. Freeze -- At least 4 hours.
12. Serve -- The plastic wrap makes it easy to lift right out of the pan and slide on to a plate.
13. Let it set 10-15 minutes to soften a little and then top with the remaining whipped topping in the center, a fresh lime slice and a sprig of mint for the perfect summertime dessert.
14. ENJOY!

butter, cream cheese, sugar, lime, mint, whipped topping

Taken from www.food.com/recipe/sarasotas-easy-mojito-freeze-423284 (may not work)