Key Lime Trifle Recipes

Steps:

• Preheat oven to 400°. Mix cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom of a 15x10-in. pan. Bake 10-12 minutes. Stir to break up crumbs; cool on a wire rack., For filling, in another bowl, beat cream cheese and condensed milk until blended. Stir in lime juice. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. glass bowl, layer half of each of the following: crumb mixture, filling and whipped cream. Repeat layers. Sprinkle with pecans and coconut. Refrigerate, covered, at least 2 hours or overnight.

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:

• In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half of the pie pieces in a 3-qt. trifle bowl or glass bowl. Spread with half the cream cheese mixture; top with 1/2 cup coconut and 1/2 cup pecans. Repeat layers. Refrigerate, covered, at least 1 hour before serving.

Steps:

• In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
• In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
• In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
• Cut cake into small chunks.
• Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
• Repeat two more times.
• Chill in the refrigerator for two hours or until ready to 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.