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Fork taking a bite of key lime pie icebox cake on a white plate.
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5 from 1 vote

Key Lime Icebox Cake

This no-bake key lime icebox cake is a cool, creamy, and tangy dessert for summer!
Course Dessert
Cuisine American
Keyword key lime cake, key lime cake with graham crackers, key lime icebox cake, key lime pie icebox cake, no bake dessert
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 9 slices
Calories 238kcal
Author Blair Lonergan

Ingredients

  • 4 ounces (half of a block) cream cheese, softened at room temperature
  • 1 (3.4 ounce) box instant French vanilla pudding mix (just the dry mix – do not prepare the pudding according to package directions)
  • ¼ cup key lime juice (or sub with regular lime juice)
  • 1 ¼ cups milk
  • Zest from 2 small limes (about 1 tablespoon)
  • 1 (8 ounce) container Cool Whip, thawed, divided
  • 12 graham crackers (or more as needed)
  • Optional garnish: green sprinkles, lime zest, lime wedges, fresh berries

Instructions

  • In a large bowl, beat cream cheese with an electric mixer until light and fluffy, about 1 ½ - 2 minutes. Add the dry pudding mix and lime juice; mix until well combined. It will be very thick, which is fine! Gradually add the milk, mixing constantly, until the mixture is completely combined. It should look like a thick pudding at this point; a few little lumps are fine. Mix in the lime zest.
    Mixing key lime pudding with an electric mixer in a white mixing bowl.
  • Gently fold in half of the Cool Whip, being careful not to stir too vigorously, which will deflate the light, airy texture.
    Folding cool whip into key lime pudding icebox cake filling.
  • Spread about ¼ cup of the pudding mixture in a very thin layer in the bottom of a deep 8-inch square dish. Add a layer of graham crackers, breaking the crackers as needed.
    Process shot showing how to make key lime cake with graham crackers.
  • Spread ⅓ of the remaining pudding mixture on top of the graham crackers. Repeat with another layer of graham crackers, another layer of pudding, a final layer of graham crackers, and a final layer of pudding.
    Process shot showing how to spread pudding to make a key lime icebox cake.
  • Spread the remaining half of the Cool Whip on top.
    Adding cool whip to the top of a key lime icebox cake.
  • Freeze the icebox cake for at least 4 hours, or refrigerate overnight.
  • If frozen, allow the dish to sit on the counter for 15-20 minutes so that it softens slightly before you try to slice it. Garnish with optional toppings just before serving.
    Side shot of key lime icebox cake in a glass dish on a turquoise rustic wood table.

Notes

  • Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge -- not on the counter at room temperature.
  • You'll need the smaller (3.4 ounce) box of instant pudding mix for this recipe. Make sure that you buy the instant mix or the filling will not set properly.
  • When grating the zest from the limes, be careful not to scrape off any of the bitter white pith underneath. The outer layer of peel is where you'll find all of the essential oils that provide the strong lime flavor.
  • Make sure that you're using a deep 8-inch square dish or baking dish with sides that measure about 2 ½ - 3 inches high. This way you'll have plenty of room for the Cool Whip and garnishes on top.
  • Allow time for the cake to set. It will need at least 4 hours in the freezer, or overnight in the fridge.
  • This recipe is adapted from this lemon icebox cake.

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 264mg | Potassium: 131mg | Fiber: 1g | Sugar: 21g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg