1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (250 g) Brick Cream Cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 Tbsp. finely chopped fresh mint
1-3/4 cups thawed Whipped Topping, divided
MIX pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
BEAT cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1-1/4 cups Cool Whip; spoon over crust.
FREEZE 4 hours. Serve topped with remaining whipped topping.
STRAWBERRY MARGARITA FREEZE Omit mint. Mash 1-1/2 cups halved strawberries with fork. Add to cream cheese mixture with Cool Whip; whisk until blended. Continue as directed. Garnish with additional strawberries just before serving, if desired.
PINA COLADA FREEZE Omit lime zest, juice and mint. Add 1 cup canned crushed pineapple and 1/4 cup toasted flaked coconut to cream cheese mixture with Cool Whip; whisk until blended. Garnish with additional coconut, if desired.
Add 1/2 tsp. rum extract to cream cheese mixture with the whipped topping.