Ingredients
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1 (8 oz) pkg cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1/2 cup Key lime juice
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1 lime
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1 tsp vanilla extract
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1 (14 oz) pkg sliced butter pound cake
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18 graham cracker sheets, crushed
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1 (8 oz) container frozen whipped topping, thawed
Steps
1
In a large bowl, using an electric mixer, beat cream cheese until smooth and creamy. Add sweetened condensed milk and mix until fully combined. Using a rubber spatula, stir in key lime juice, 1 tablespoon lime zest and vanilla. Stir until combined and thick. Refrigerate until ready to use.
2
Cut sliced pound cake into cubes. To a medium (3- to 4-qt.) trifle dish, add a layer of crushed graham crackers to coat the bottom. Add a layer of cubed pound cake. Top pound cake with a layer of key lime filling and then a layer of whipped topping. Repeat layers until dish is full, finishing with whipped topping and sprinkling ¼ cup crushed graham crackers over top.
3
Cover and refrigerate at least 3 hours or up to overnight. When ready to serve, decorate top with sliced lime rounds.
Tips
If you can’t find key lime juice, fresh lime juice is a great substitute and will still give a bright, tangy flavor.
