Description
This No-Bake Key Lime Icebox Cake is a refreshing and easy-to-make dessert perfect for any occasion. Layers of key lime custard, whipped cream, and graham crackers come together to create a deliciously light and tangy treat.
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
- Prepare the key lime custard: In a medium saucepan, whisk together sugar, egg, and salt until well combined. Gradually whisk in key lime juice and melted butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and stir in lime zest. Let cool for 10 minutes. In a separate bowl, whisk together instant vanilla pudding mix and cold milk until smooth. Fold in the key lime mixture until fully incorporated.
- Make the whipped cream: In a large mixing bowl, beat cold heavy cream, powdered sugar, vanilla extract, and salt until stiff peaks form.
- Assemble the cake: Spread a thin layer of key lime custard in the bottom of a 9×9-inch baking dish. Top with a layer of graham crackers, breaking them as needed to fit. Continue layering custard and graham crackers, ending with a final layer of custard on top. Cover and refrigerate for at least 4 hours or overnight to set.
- Decorate and serve: Before serving, top the chilled cake with whipped cream and garnish with lime zest. Slice and enjoy!
Notes
- You can substitute regular limes for key limes if needed.
- For a sweeter dessert, increase the sugar in the custard or whipped cream.
- This cake can be made a day in advance and stored in the refrigerator until ready to serve.
