Happy Wednesday everybody! My obsession for all things key lime/tart fruit desserts continues today with this amazing trifle. As a kid, during the summer my mom would make this incredible trifle with layer upon layer of fresh fruit, whipped cream & pound cake–and for me she would leave the nuts out, thanks mom–and to me, dessert didn’t get much better than that.
I’m sure part of it is the display of a trifle bowl, where you can see all the colors and delicious layers, and basically being able to dip a giant spoon down into this glorious bowl and have this messy pile of awesomeness come out.
Well, as much as I considered remaking this amazing dessert like my mom did, I kind of thought the fun twist of key lime might be even better due to my aforementioned current obsession with tart fruits. Y’all, this did not at all disappoint, yes, there are a few steps, but this is definitely not a difficult dessert to throw together, especially since I didn’t bake my own angel food cake.
You taste every bit of the key lime pie-esque flavor, but so much fluffiness from the angel food cake and whipped cream, will take you to nom city y’all, for reals. This is the perfect summer dessert, it can be completely no bake if you choose to buy your pre-made angel food cake like I did, and it just tastes so light. Basically just make this, I promise you will love it! Have a wonderful day and thanks so much for stopping by!
First, key lime juice & sweetened condensed milk into your bowl…
mix, mix, mix…
now, for the whipping cream…
whip, whip, whip until stiff peaks form…
now, fold the whipped cream into the key lime filling…
set aside the key lime/whipped cream mixture, now pulse some cookies…
yum…
ready to zest some key limes for your cool whip …
zest into your bowl… 
cool whip into your bowl
some more zest into your bowl…
more cool whip, zest & whip, whip, whip…
to assemble the trifle, key lime/whipped cream mixture on the bottom…
then cookie crumbs…
the angel food cake pieces…
then more key lime/whipping cream mixture & cookie crumbs…
more angel food pieces, then the cool whip topping (which I forgot to take a pic of, sigh)…
then enjoy!!!
- 2 (14 Ounce) Cans of Sweetened Condensed Milk.
- 1/2 Cup of Key Lime Juice.
- 2 1/4 Cups of Heavy Whipping Cream, Whipped Until Stiff Peaks Formed.
- 2 (8 Ounce) Containers of Cool Whip, Cold Not Frozen.
- 8-10 Key Limes, Zested.
- 1 Whole Pre-Made Angel Food Cake, Cut Into Pieces.
- 8-10 Biscoff Cookies, Finely Processed.
- 3 Quart Trifle Bowl.
- With a handheld or stand mixer with whisk attachment, whip the sweetened condensed milk & key lime juice together until thickened, set aside.
- In a separate bowl, whip your heavy whipping cream until stiff peaks are formed.
- Now gently fold your heavy whipping cream into your key lime filling, until well combined, if not using immediately, cover and place in the fridge.
- Zest half your key limes into a mixing bowl, then place one of your containers of Cool Whip into the bowl.
- Then zest the rest of the key limes into your bowl and then place the other container of Cool Whip into your bowl and whip all together until key lime zest is thoroughly mixed in.
- Either with a food processor or with your hands crush up your cookies, set aside.
- Either rip up with your hands or cut your angel food cake when you are ready to put together your trifle.
- Spoon a layer of the key lime filling into the bottom of your trifle bowl.
- Top that layer with a thin layer of cookie crumbs, then top the cookie crumbs with a layer of angel food cake pieces.
- Repeat the layers until it's filled, then top with the key lime zest Cool Whip, and maybe throw a little zest and cookie crumbs for garnish and enjoy!
- You definitely don't have to put key lime zest into your cool whip if you don't want to, but it definitely adds another layer of freshness and flavor.