Trifle Time

We were so lucky to spend the past week in Key West, soaking up the beautiful sunshine. As I said in my previous blog post, I tested all the available Key Lime Pies on the Island. I think we actually may have done this! The best in my opinion was The Thirsty Mermaid's rendition. It was a personal sized whole pie, the filling was light and airy compared to the Key Lime pies that I've grown accustomed to.

So now that I'm home, I decided to adapt that style with a Southern twist, trifle style. I learned a long time ago that you can turn pretty much any dessert into a trifle and 9 times out of 10, its better then the original. If you should ever mess up a cake, cookie, bread or pie recipe, turn it into a trifle! Works every time! 


Key Lime Trifle

1 Yellow Cake Mix
1 stick soft unsalted butter
2 Tbs. Key Lime juice plus water to equal 1 cup.
3 eggs
1 14 oz. can sweet condensed milk
1/2 c. Key Lime juice
1 pint heavy whipping cream
1 lime
Cool Whip
Graham Cracker Crumbs

Combine cake mix with butter, eggs and water/lime juice mixture. Bake according to box in 8" or 9" cake pans. Cool cakes completely and cut each cake into two pieces, creating a total of 4 round layers.

To make filling: in a small bowl, mix lime juice with condensed milk, set aside. In a large bowl, beat whipping cream until it peaks. Fold in lime/milk mixture. 

Put 1 layer of cake in trifle bowl, place 1/3 c. filling onto cake, sprinkle with graham cracker crumbs and repeat with all layers. Top with cool whip, lime slices and graham cracker crumbs. Chill for several hours before serving. 

You can pick up the key lime juice here:


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