I am in love with Icebox cakes this summer! They are so easy to prepare too. My 12 year old daughter and I came up with this recipe and she put it together all by herself. The key to icebox cakes is that they have to sit in the fridge for several hours or overnight so the flavors meld and the graham crackers soften up. This is not a precise recipe which is why I love it! Its great for beginner cooks and for the more experienced cook too! It has been in the high 90s this August in Michigan and SO HUMID I wanted a dessert but did NOT want to turn on the oven! This dessert is SO refreshing and not too sweet. I found a pre-made key lime filling in the baking aisle of my local grocery store so that’s why it was SO EASY! Lemon Curd, or a high quality jam would be delicious too!
- Hand Mixer
- large bowl
- 9 X 13″ pan
- rasp or grater
- 16 oz of whipped topping, thawed
- 8 oz of plain whipped cream cheese
- one box of graham crackers
- 23 oz of key lime fruit filling
- zest of one lime
In a large bowl combine most of your whipped topping (save about a cup or so) with your whipped cream cheese and blend with your hand mixer until combined. Zest half of your lime and add to the cream cheese mixture. You should have enough ingredients for 3-4 layers. Spread a small amount of your cream cheese mixture on the bottom of your pan so the graham crackers don’t slide around. Layer graham crackers, breaking the pieces as needed to fit into your container. Next, spread some of the key lime filling over the graham crackers and then spread the whipped cream cheese mixture on top of that. Repeat with the graham crackers, key lime filling and cream cheese mixture until you reach the top. Use your reserved whipped topping to spread on the top. Garnish with more lime zest and graham cracker crumbles if desired. Cover and refrigerate at least 6 hours or preferably overnight.