- 4 limes
- 2 teaspoons sugar
- 1/3 cup light corn syrup
- 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 1/3 cup chopped fresh mint leaves
- 2 tablespoons white rum
- 1/2 (8 ounce) package cream cheese, softened
- 2 cups thawed frozen whipped topping
- Grate 3 tablespoons zest and squeeze 1 tablespoon juice from the limes.
- Stir the sugar and 2 tablespoons lime zest in a small bowl.
- Stir the corn syrup and lime juice in a large bowl. Brush the tops of the pastry shells with the corn syrup mixture. Sprinkle with the sugar mixture.
- Stir the mint, rum and remaining lime zest into the remaining corn syrup mixture. Add the cream cheese and stir with a whisk until the mixture is smooth. Fold in the whipped topping.
- Spoon the whipped topping mixture into the pastry shells. Top with additional fresh mint leaves, grated lime zest and the pastry “tops”.