Ingredients
Scale
- 13 full graham crackers, crushed finely
- 6 tablespoons of brown sugar
- 1 teaspoon of cinnamon
- 8 tablespoons of salted butter, melted
- 2 cups of heavy cream
- 8 ounces of cream cheese, softened
- 2 cans (14 oz each) of sweetened condensed milk
- ¾ cup of key lime juice
- 1 tablespoon of key lime zest
- 16 ounces of angel food cake, diced into cubes
- Whipped cream to top
Instructions
- Begin by preparing the graham cracker crumble. In a medium bowl, combine 13 finely-crushed graham crackers, 6 tablespoons of brown sugar, 1 teaspoon of cinnamon, and 8 tablespoons of melted salted butter. Mix until the ingredients resemble wet sand and are fragrant with a sweet, buttery, and spicy aroma. This crumble adds a satisfying crunch to your trifle.
- Next, craft the key lime cream filling. Start by beating 8 ounces of softened cream cheese until creamy and smooth—this step is crucial for a lump-free filling. Gradually add in 2 cans (14 ounces each) of sweetened condensed milk, continuing to beat until fully incorporated and silky. Slowly pour in ¾ cup of fresh key lime juice along with 1 tablespoon of zest, creating a vibrant, citrusy aroma. Finally, whip 2 cups of heavy cream until soft peaks form, and gently fold it into the mixture, achieving a light and fluffy consistency.
- To assemble your trifle, start with a layer of graham cracker crumble at the base of your serving dish. Top with a layer of cubed angel food cake, followed by a generous spoonful of the key lime cream filling. Repeat the layers, pressing gently to ensure a snug fit, and finish with a top layer of key lime cream filling.
- For the ultimate presentation, adorn the trifle with freshly whipped cream and a sprinkle of graham cracker crumbs for added texture. Add lime slices or a touch of zest for a visual pop and extra flavor. The result is a dessert that’s both a feast for the eyes and a delight for the tastebuds, capturing the essence of a classic key lime pie.