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Key Lime Icebox Cake Recipe

A no-bake key lime icebox cake with layers of graham crackers and a tangy cream cheese, condensed milk, and key lime filling, chilled until the crackers soften into sliceable layers.
Prep Time20 minutes
Cook Time0 minutes
Total Time6 hours 20 minutes
Servings: 12 slices
Calories: 108kcal
Author: Lucy Brewer

Ingredients

  • 2 bricks (8-ounce) Philadelphia cream cheese, softened
  • 1 can (14-ounce) sweetened condensed milk
  • ½ cup key lime juice
  • 2 containers (8-ounce) whipped topping, thawed and divided
  • 21 graham crackers
  • key lime zest, for garnish (optional)

Instructions

  • Beat 2 bricks (8-ounce) Philadelphia cream cheese, softened in a large bowl until smooth. Mix in 1 can (14-ounce) sweetened condensed milkuntil combined, then add 1/2 cup key lime juice.
    A glass bowl containing a mixture of cream and honey on a light-colored surface.
  • Fold in 1 (8-ounce) container of the whipped topping until thoroughly combined. Set aside.
    A glass bowl containing creamy white mixture with a dollop of whipped topping on a light-colored surface.
  • Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers, breaking a few apart to cover the entire base.
    Rectangular graham crackers are neatly arranged in a single layer at the bottom of a white rectangular baking dish.
  • Spoon about half of the key lime filling over the graham cracker layer and smooth it evenly.
    A rectangular white baking dish filled with a smooth, evenly spread layer of white whipped topping.
  • Add a second layer of graham crackers, then spread the rest of the filling over the top.
    Rectangular baking dish with a layer of graham crackers on top of a white creamy base, placed on a light-colored surface.
  • Add a final layer of graham crackers and spread the remaining container of whipped topping over the top. Smooth it evenly.
    Rectangular baking dish with a layer of whole and broken graham crackers placed over a creamy white filling.
  • Cover with plastic wrap and refrigerate at least 6 hours, or overnight for the best texture.
  • Garnish with key lime zest, if desired, and serve chilled.
    A white rectangular dish with sliced key lime icebox cake topped with whipped cream and lime zest, surrounded by lime halves and kitchen utensils.
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