Fresh Lime Trifle Recipes

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
• In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
• Using food processor, process granola bars until ground.
• Gently stir lime peel into whipped topping (do not overmix). Set aside.
• In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

Steps:

• Blend the condensed milk, evaporated milk and lime juice in a blender until smooth.
• Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight.
• To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired.

Steps:

• Wash, hull and slice your strawberries and set aside.
• Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
• Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
• Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
• Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
• Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
• Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
• At this point I like to decorate with some mint leaves or strawberries on top.
• Chill for about an hour and serve!

Steps:

• Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely.
• Place whipped topping in medium bowl. Gently fold in lime mixture.
• Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice.
• Chill at least 2 hours before serving.