Description
This Key Lime Icebox Cake is a luscious, no-bake treat that layers the bright, tangy flavors of Key lime with creamy, whipped goodness. The zesty lime juice and zest blend perfectly with the sweetened condensed milk, creating a delectably smooth filling that’s layered between crispy graham crackers. Once set, this cake becomes a slice of tropical bliss, ideal for any occasion that calls for a refreshing dessert.
Ingredients
2 cans (14 oz) sweetened condensed milk
1/2 cup Key lime juice
2 tablespoons lime zest
3 3/4 cups cold heavy whipping cream, divided
1 teaspoon vanilla
27 full graham crackers
6 tablespoons sugar
1 teaspoon vanilla
Instructions
In a large bowl, whisk together the sweetened condensed milk, lime juice, and lime zest.
In a separate large bowl, beat 2 1/4 cups of the whipping cream and 1 teaspoon vanilla with a mixer on medium-high speed until soft peaks form.
Fold 1/3 of the cream mixture into the sweetened condensed milk mixture, folding until combined. Then repeat two more times, adding 1/3 each time.
Layer the bottom of a 9 x 13 baking dish with the graham crackers, breaking some into smaller pieces if needed to fit.
Spread half of the cream mixture over the graham crackers. Cover with another layer of graham crackers, then spread the remaining cream mixture on top. Top off with the remaining graham crackers. Set in the fridge while you whip the rest of the cream.
Beat the remaining 1 1/2 cups whipping cream, 6 tablespoons sugar, and 1 teaspoon vanilla. Spread over the final layer of graham crackers and cover with saran wrap.
Cover and refrigerate overnight.
- Prep Time: 20 minutes