This summer potluck-worthy dessert is made with layers of crushed pretzels, lime and rum flavoured cream cheese and coconut. It’s like a tropical cocktail in a pan!

Yield: Serves 8.



  • 2 cups pretzel sticks
  • 1/2 cup packed golden brown sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 can (300 mL) sweetened condensed milk
  • 1/2 cup fresh lime juice
  • 1 tbsp rum or tequila
  • 1/2 tsp grated lime peel
  • 1 tbsp sweetened flaked coconut, toasted


  1. Preheat oven to 350ºF. To prepare crust, place pretzels in a food processor; process, using an on/off motion, until crumbs form. The crumb mixture will contain both fine crumbs and larger chunks of pretzel pieces. There should be about 1 cup. Combine pretzel crumbs, brown sugar and melted butter until blended. Press mixture into an 8 inch square glass baking dish.
  2. Bake for 10 minutes. Cool crust completely in baking dish on a rack. Meanwhile, to prepare filling, use medium speed of an electric mixer and beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lime juice, rum and lime peel until blended.
  3. Pour filling onto crust. Top with coconut. Cover and refrigerate for at least 8 hours or up to 24 hours.
Nutritional analysis per serving:

203 calories, 10 g fat, 7 g protein, 23.3 g carbohydrate, 3.3 g fibre, 187 mg sodium

*Ingredient not included in nutritional analysis.