Frozen Mojito Cake-tails


Well, it’s July and that means something FROZEN!  Thanks to Rachel Ray for this recipe!


  • 2 Sticks of butter (I used 3 sticks)
  • 3 Cups of salted pretzels, finely crushed
  • 1 Cup plus 6 Tablespoons of sugar
  • 2 – 8oz Packages of cream cheese, softened
  • Grated peel of 3 limes, plus 1/2 cup of lime juice
  • 2 Tablespoons of white rum (I used 4 Tablespoons)
  • 3 Tablespoons finely chopped fresh mint, plus sprigs for garnish
  • 2 Cups of heavy cream


  • In a medium skillet, melt butter over medium low heat
  • Stir in the pretzels and 2 Tablespoons of sugar and cook until lightly toasted – about 3 minutes
  • Transfer to a bowl to cool slightly
    • Do this!  It is HOT!
  • Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan.  Freeze for 30 minutes
  • Meanwhile (because you can do 2 things a once!), using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy.  Aprox. 2-3 minutes


  • Mix in the remaining 1 1/4 cups of sugar on low speed
  • Gradually mix in the lime peel, lime juice, rum and chopped mint
  • In a separate bowl, beat the heavy cream until stiff peaks form.
    • so this is where I screwed up.  While trying to multi-task (I was making jello shots with the rest of the rum) ….I made butter.  Now what?!  It is 8:30 on a Friday night, fireworks were supposed to start at 10 and we needed to walk down.  I would never make it to the grocery store in time.
    • As we walked to the fireworks, I stopped at Gerry’s the local store to look for more heavy cream…nope, nothing.  I looked for already made whipped cream….nope, nothing.  So, I bought vanilla ice cream.
    • Finished walking over to the fireworks only to find that they had cancelled them due to weather…..nobody told us or the rest of the town.
    • So we walked home as the ice cream melted (which is what I wanted to happen!)
  • I folded the melted ice cream into the cream cheese mixture
  • Divide the mixture evenly among the muffing cups and smooth the tops.


  • Cover with plastic wrap and freeze for at least 8 hours or overnight.



  • As you can see, I forgot to cover them!!
  • To serve, run a wet knife around each cake to remove from the pan
  • Serve with a mint sprig

So next time, I would probably use a lot less of the pretzel mix or omit entirely.  Might do a graham cracker crust instead.  The ice cream worked out really well and no one knew the difference.

Now, what should I do with the rum flavored butter???


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2 Responses to Frozen Mojito Cake-tails

  1. Neve says:

    These sound tasty! YUM!! Nice work, Erla.

  2. Gene says:

    they were awesome!!! The graham cracker would be delicious!!!

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