Powered by Mom shares a No Bake Key Lime Trifle Recipe
It’s a twist on the usual trifle and on key lime pie. The best of both worlds yum!
I don’t about your family but mine loves dessert. We don’t have desserts every night or every week but when we do everyone loves to have some. I like to be able to try out different recipes. I thought a Key Lime Trifle sounded perfect as my family loves Key Lime Pie but my daughter doesn’t care for the pudding in trifle. So I thought hey she loves key lime pie so why not try this twist on the usual trifle and combine it with our favorite ingredients from a key lime pie!
So who is ready to try this delicious fusion of trifle and key lime pie?Print
- 1 16 oz frozen Sarah Lee pound cake or home made make it as easy or as homemade as you want
- 3 limes
- 1 cup milk
- 8 oz sour cream
- 16 oz Cream whipped & sweetened to taste to medium-to-firm peaks or whipped crème fraiche and last choice (which I never use but others do) Cool Whip. I’d rather go with the whipped cream, simple whole ingredients.
- Lime JELL-O (3 oz each)
- In a large mixing bowl whisk together your milk and sour cream.
- Add to that mixture your two boxes of powdered lime JELL-O and whisk to combine.
- Fold 8 oz of Whipped Cream into your lime mixture reserving the other 8 oz for trifle assembly.
- Put the lime mixture into the fridge to set.
- Take your frozen pound cake and with a serrated knife cut off all of the dark edges.
- Cut your frozen pound cake into 1 inch cubes. It’s easier to cut the pound cake when it is still frozen.
- Slice two of your fresh limes for garnish.
- It’s all about presentation so have the layers so make sure the layers are even and visible. When adding each layer, start by placing them around the edges of your trifle bowl first and then work your way into the middle.
- Place 1/3 of the pound cake into the bottom of your trifle bowl. Push the pieces out to the sides.
- Add 1/2 of your lime mixture.
- Add another 1/3 of your pound cake pieces.
- Top that with 4 oz of the whipped cream
- Add the remaining pound cake pieces.
- Add the remaining half of your lime mixture.
- Fill a piping bag (or a ziploc bag with one end cut off) with the remaining 4 oz of whipped cream (lucky me I have a whip cream dispenser) and decorate the outside edge of the top of your trifle.
- Garnish with sliced fresh limes and the zest of the third lime.
i suggest keeping the whipped cream in the freezer in between layers so it doesn’t get too soft or put it in the piping bag and put that in the freezer while you do the other layers and take it out when you’re ready to do the final outside edge (don’t let it harden though)
While I love to bake and make desserts I always don’t have time to do it all so I’ll use those short cuts sometimes like buying a Sara Lee frozen pound cake, sometimes I’ll make one myself and if it lasts then we can make the trifle. If you want to keep it keep it easy though then buy the cake, save yourself the time. However I always try to avoid Cool Whip, in my opinion it’s just not good for your, I don’t even want to look at the ingredients so why not just make some whip cream with the medium to firm peaks (see my tips above in the recipe)?
You have to keep this lovely Key Lime Trifle refrigerated before serving anyways and the whip cream will hold up for a few hours. A crème fraiche will last longer though if you’re worried. If you don’t know how to make it you can just do a search, a ton of recipes come up, just try out what sounds good to you and if you must then use the Cool Whip up to you, I won’t judge I promise 😉 LOL
If you try to make the Key Lime Trifle let us know how you like it! What are some of your favorite desserts? We love to receive comments. Enjoy!