Lime Cream Trifle Recipes

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KEY LIME TRIFLE



Key Lime Trifle image

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

1 box Betty Crocker™ angel food cake mix
Water called for on the cake mix box
2 cans (14 oz each) sweetened condensed milk
1/2 cup freshly squeezed Key lime juice
2 1/4 cups whipping cream
10 Nature Valley™ oats 'n honey crunchy granola bars (5 pouches from 8.9-oz box)
2 teaspoons grated Key lime peel
2 containers (8 oz each) frozen extra-creamy whipped topping with real cream, thawed
2 bars (3.5 oz each) good-quality white chocolate, coarsely chopped (do not use baking chocolate)

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

KEY LIME TRIFLE



Key Lime Trifle image

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

2 cups graham cracker crumbs
1 cup chopped pecans
1/2 cup packed brown sugar
1 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cans (14 ounces each) sweetened condensed milk
1-1/2 cups Key lime juice
WHIPPED CREAM:
3 cups heavy whipping cream
1/3 cup confectioners' sugar
3 teaspoons vanilla extract
TOPPING:
1/2 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted

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 :

LADYFINGER TRIFLE



Ladyfinger Trifle image

During the busy holiday season, you'll want to stock your pantry with the ingredients for this fast and festive dessert. This trifle looks so impressive in a glass bowl-and it's easy to change up using different pie fillings. -Gloria Aegerter, Summerfield, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 5

11 ounces cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream, whipped
1 package (3 ounces) ladyfingers
1 can (21 ounces) dark cherry pie filling or filling of your choice

Steps:

  • In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.

Nutrition Facts : Calories 385 calories, Fat 26g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 104mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 4g protein.

LIME CREAM TRIFLE



Lime Cream Trifle image

Provided by Marcela Valladolid

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3 limes, juiced
1 lime, zested
1 (5.5-ounce) package Maria crackers, or 1 (4.8-ounce) package graham crackers
1 lime, for garnish, optional

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.

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