Frozen Mojito Cake-Tails

(Courtesy of Rachel Ray)

Ingredients:
2 sticks (8 oz.) butter
3 c. salted pretzels, finely crushed
1 c. plus 6 Tbsp. sugar
2 pkgs. (8 oz. each) cream cheese, softened
Grated peel of 3 limes, plus 1/2 c. lime juice
2 Tbsp. white rum
3 Tbsp. finely chopped fresh mint, plus sprigs for garnish
2 c. heavy cream

Directions:
In a medium skillet, melt the butter over medium-low heat.  Stir in the pretzels and 2 Tbsp. sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly.  Press about 2 Tbsp. into the bottom of each cup of a 12 cup muffin pan.  Freeze about 30 minutes.

Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes.  Mix in the remaining 1 1/4 c. sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.

In a separate bowl, beat the heavy cream until stiff peaks form.  Fold into the cream cheese mixture.

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.

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.

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