Here’s your go-to dessert for the summer! Perfect for the summer, this dessert doesn’t require any baking and is refreshing and so simple to put together. Icebox cakes became popular at the early 1900s as iceboxes (early forms of refrigerators) became more common.
This icebox cake combines the flavors of key lime pie for a refreshingly bright flavor that’s perfect for the summer. With a few key ingredients this comes together very quickly and then just sits overnight in the refrigerator. I doubled the original recipe to fit a 9×13″ pan, but if you don’t need to feed a crowd then you can halve the recipe and make it in a loaf pan (which is more traditional). This recipe calls for Goya brand Maria cookies which can be found in the international section of most grocery stores. If you have trouble finding them you can use plain graham crackers instead.
Do you have a favorite summer dessert?
Key Lime Icebox Cake
Serves 12-16
Adapted from Paula Deen Magazine
- 2 (14.5oz) cans sweetened condensed milk
- 1 1/3 cup key lime juice
- 3 cups whipping cream
- 3 limes, zested
- 3 (3.5 oz) pkgs Maria cookies (or graham crackers)
In a large bowl, whisk together the condensed milk and key lime juice, then whisk in the whipping cream and lime zest. Spoon about 1 cup of the mixture into the 9×13″ pan and spread evenly. Use 1 package of cookies in an even layer over the milk mixture. Spoon another 1-1.5 cups of the mixture over top. Repeat the layers two more times. Cover with plastic wrap and refrigerate overnight.
