I am not sitting at my kitchen table, but I am on some beach, somewhere, laying in the sun and sipping an ice cold Moijto while I am tasting this. I am starring up at a crystal blue sky and looking out over aqua green water, basking in the warm bright sun. There may even be a little cabana boy playing a guitar in earshot. Yes, I am mentally transposed to another place entirely by this dessert.
1 cup of pretzels (crushed-seal in a ziplock baggie and take a little aggression out)
1/4 cup of roasted almonds (roughly chopped)
5 T. of real un-salted butter (melted)
1- 8oz. brick of 1/3 Less Fat cream cheese
2/3 cup of sugar
zest and juice from 1 large lime
1/3 cup of shredded coconut
3 T. of fresh mint (chopped well)
2 cups of Cool Whip (thawed)
-Cover the inside of a 9" round cake pan with saran wrap-letting it hang over the edges (this is so you can lift it out very easily to plate and serve). Stir together the pretzels and the melted butter in a small mixing bowl; press evenly into the bottom of the pan. Toss it into the freezer while you make the filling. For the filling, in a large mixing bowl, beat together the cream cheese, sugar, lime zest, lime juice, coconut and the mint. Then fold in the cool whip. Spoon over the pretzel crust and smooth out the top. Freeze for at least 4 hours prior to serving. When ready to serve, grab the saran wrap on each side and lift out over your kitchen sink (may lose a few pretzel crumbs) and slowly remove it. Transfer to a serving plate, garnish with some fresh fruit and slice. Serves 10-12. Enjoy!
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