Description
This No-Bake Key Lime Icebox Cake is a refreshing and easy-to-make dessert that combines the tangy flavor of key lime with a creamy, light texture. Layers of key lime custard, whipped cream, and graham crackers meld together to create a delicious treat perfect for any occasion.
Ingredients
Units
Scale
For the key lime custard:
- 1/3 cup granulated sugar
- 1 large egg
- 1/8 teaspoon kosher salt
- 1/3 cup bottled or freshly squeezed key lime juice
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 medium lime, zest finely grated
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 3/4 cups cold milk, any fat percentage
For the whipped cream:
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
For assembly:
- 1 1/2 sleeves graham crackers (about 15 whole sheets), divided
- 1/2 medium lime, zest finely grated
Instructions
- Make the key lime custard: In a medium saucepan, whisk together sugar, egg, and salt. Gradually whisk in lime juice and cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and whisk in butter, lime zest, and pudding mix until smooth. Gradually whisk in milk until well combined. Let cool to room temperature.
- Prepare the whipped cream: In a large mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and salt until stiff peaks form.
- Assemble the cake: Line the bottom of a 9×9-inch dish with a layer of graham crackers. Spread half of the key lime custard over the crackers, then top with a layer of whipped cream. Repeat layers, ending with whipped cream on top. Cover and refrigerate for at least 4 hours or overnight.
- Serve: Before serving, garnish with additional lime zest. Slice and enjoy!
