Description
This Key Lime Pie Lasagna is a refreshing and creamy layered dessert perfect for summer. Featuring a graham cracker crust, tangy key lime custard layers, and fluffy whipped cream, it’s like a no-bake key lime pie transformed into a beautiful layered lasagna style dessert. Easy to make and perfect for gatherings, it combines sweet and tart flavors with smooth textures for a delightful treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
Key Lime Layer
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice
- 1 tablespoon lime zest
Pudding Layer
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk (split: 1 1/2 cups total, 1/2 cup folded into pudding)
- 1/2 cup heavy whipping cream (whipped)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
Garnish
- 1/2 cup shredded sweetened coconut, toasted (optional)
- Lime slices and extra lime zest
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer. Bake for 8 minutes to set the crust, then remove and allow it to cool completely before adding the next layers.
- Make the cream cheese layer: In a large bowl, beat the softened cream cheese together with the powdered sugar until smooth and creamy, ensuring no lumps remain. Add 1 cup of heavy whipping cream and whip the mixture until light and fluffy. Spread this mixture evenly over the cooled graham cracker crust to form the first layer.
- Create the key lime layer: In a separate bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until the mixture is smooth and creamy. Carefully spread this tangy lime layer over the cream cheese layer, ensuring an even spread for consistent flavor throughout.
- Prepare the pudding layer: In another bowl, whisk the instant vanilla pudding mix with 1 1/2 cups cold milk until thickened according to package instructions. In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form, then gently fold this whipped cream into the pudding mixture to add lightness. Spread this fluffy pudding layer evenly over the lime layer.
- Top with whipped cream: Chill a clean bowl and beat 1 cup heavy whipping cream with 1/4 cup sugar until stiff peaks form. Spread this sweetened whipped cream evenly over the pudding layer, smoothing out the top.
- Garnish and chill: Sprinkle toasted shredded coconut over the top if desired. Garnish with lime slices and extra lime zest for a fresh, decorative finish. Refrigerate the assembly for at least 4 hours or preferably overnight to allow the layers to set and flavors to meld before slicing and serving.
Notes
- This dessert is best served chilled and improves in flavor after chilling overnight.
- For a quicker option, substitute homemade whipped cream with store-bought whipped topping.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- Use fresh key lime juice if available for the most authentic tartness, or substitute with regular lime juice if needed.
- Ensure the cream cheese is well softened before mixing to avoid lumps.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
