LIME CREAM TRIFLE
Provided by Marcela Valladolid
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
KEY LIME TRIFLE
Layers of white chocolate, granola bars, angel food cake and key lime-cream filling create a chilled treat that's utterly refreshing on a warm summer afternoon.
Provided by Paula Kittelson
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 940, Carbohydrate 122 g, Cholesterol 100 mg, Fat 8 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 95 g, TransFat 1 g
EASY KEY LIME PIE TRIFLE
I came up with this easy Key lime pie trifle because I adore Key lime pie in all its forms. It's a refreshing treat on a hot summer day, and since it can be made ahead, it's ideal for entertaining, too. The pie is easier to cut when still a little frozen, but be sure to let the pieces finish thawing before starting the recipe. -Barbara Moorhead, Gaffney, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 685 calories, Fat 48g fat (24g saturated fat), Cholesterol 79mg cholesterol, Sodium 255mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 1g fiber), Protein 9g protein.
KEY LIME TRIFLE
When I saw a recipe for banana cream pie trifle I was inspired to invent a version than spun off my favorite pie, key lime. My family loved it! Some friends even got to try it and they enjoyed immensely as well. -Rebecah Lytle, Ocala, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings (1 cup each).
Number Of Ingredients 15
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.
Nutrition Facts :
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