1. To make the crust: 2. Crush the pretzels in a food processor and combine the crumbs with the sugar and the melted butter. Press the mixture into a buttered 9-inch pie dish. Place the crust in the freezer. 3. To make the filling: 4. In the bowl of an electric mixer, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth. Stir in tequila, triple sec, lime juice, lime zest and food coloring. 5. Fold half of the whipped topping into the filling mixture and spoon into the prepared pie shell. Top with the remaining whipped topping and garnish with lime slices. 6. Refrigerate the cheesecake 6 hours or overnight. 7. Freezes well; remove from freezer about 15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
