5.0 from 3 votes
Key Lime Icebox Cake
This no-bake key lime icebox cake is a cool, creamy, and tangy dessert for summer!
Prep Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 9 slices
Calories: 238 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 ounces (half of a block) cream cheese, softened at room temperature
- 1 (3.4 ounce) box instant French vanilla pudding mix (just the dry mix – do not prepare the pudding according to package directions)
- ¼ cup key lime juice (or sub with regular lime juice)
- 1 ¼ cups milk
- Zest from 2 small limes (about 1 tablespoon)
- 1 (8 ounce) container Cool Whip, thawed, divided
- 12 Graham crackers (or more as needed)
- Optional garnish: green sprinkles, lime zest, lime wedges, fresh berries
Instructions
- In a large bowl, beat cream cheese with an electric mixer until light and fluffy, about 1 ½ - 2 minutes. Add the dry pudding mix and lime juice; mix until well combined. It will be very thick, which is fine! Gradually add the milk, mixing constantly, until the mixture is completely combined. It should look like a thick pudding at this point; a few little lumps are fine. Mix in the lime zest.
- Gently fold in half of the Cool Whip, being careful not to stir too vigorously, which will deflate the light, airy texture.
- Spread about ¼ cup of the pudding mixture in a very thin layer in the bottom of a deep 8-inch square dish. Add a layer of graham crackers, breaking the crackers as needed.
- Spread ⅓ of the remaining pudding mixture on top of the graham crackers. Repeat with another layer of graham crackers, another layer of pudding, a final layer of graham crackers, and a final layer of pudding.
- Spread the remaining half of the Cool Whip on top.
- Freeze the icebox cake for at least 4 hours, or refrigerate overnight.
- If frozen, allow the dish to sit on the counter for 15-20 minutes so that it softens slightly before you try to slice it. Garnish with optional toppings just before serving.
Cup of Yum
Notes
- Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge -- not on the counter at room temperature.
- You'll need the smaller (3.4 ounce) box of instant pudding mix for this recipe. Make sure that you buy the instant mix or the filling will not set properly.
- When grating the zest from the limes, be careful not to scrape off any of the bitter white pith underneath. The outer layer of peel is where you'll find all of the essential oils that provide the strong lime flavor.
- Make sure that you're using a deep 8-inch square dish or baking dish with sides that measure about 2 ½ - 3 inches high. This way you'll have plenty of room for the Cool Whip and garnishes on top.
- Allow time for the cake to set. It will need at least 4 hours in the freezer, or overnight in the fridge.
- This recipe is adapted from this lemon icebox cake.
Nutrition Information
Serving
1slice
Calories
238kcal
(12%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
16mg
(5%)
Sodium
264mg
(11%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
225IU
(5%)
Vitamin C
2mg
(2%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 238
% Daily Value*
| Serving | 1slice | |
| Calories | 238kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 264mg | 11% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.