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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pretzel	1 1/2	cups	crushed	-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
cream cheese	2	packages	softened	-	-	-	-
milk	14	ounces	sweetened condensed	912.8537	21.9879	9.0888	94.6193
tequila	2	tablespoons		19.3513	1.9879	0.0528	0.0176
triple sec	2	tablespoons		-	-	-	-
lime juice zest	2		juice	-	-	-	-
green food coloring	2	drops		-	-	-	-
topping	1	container	thawed whipped	-	-	-	-
lime				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.