Key Lime Pie Trifles

No oven required for this refreshing, make ahead dessert! These Key Lime Pie Trifles have it all - a little sweet, a little tart, and lots of gorgeous layers. Now, does that sound like an amazing dessert, or what?!


Individual Key Lime Pie Trifles with layers of cake, key lime pie filling and blueberries.

Sooo… our sweet tooth has been acting up lately with all the cakes and goodies, and we’re keeping it going with these delicious Key Lime Pie Trifles.


This is a no-bake, make ahead dessert unless you insist on making your own cake for the cake layer. Seriously, buy the cake, no one will know the difference!


The base of the Key Lime Pie filling is sweetened condensed milk. This is not something I use often as it’s just SO naughty, but I’m letting my hair down a little. To balance it out, I combined with Greek yogurt. Fresh lime zest and juice are a must, and if you can get your hands on key limes, you get bonus points! A little whipped cream at the end just adds that final touch to this elegant, summery, and so darn more-ish dessert! xoxo Kirsty

Individual Key Lime Pie Trifles with layers of cake, key lime pie filling and blueberries.

Ingredients for 4

  • 2 cups of crumbled vanilla pound cake, cake, cupcakes - store bought or homemade

  • 1 14-oz can sweetened condensed milk

  • 1 /2 cup plain full fat Greek yogurt

  • 2 teaspoons key lime zest, finely grated

  • 1/2 cup key lime juice, freshly squeezed

  • 1 cup Blueberries

  • 1/2 cup heavy cream

  • 1 tablespoon confectioners' sugar


Roughly crumble the cake and set aside.


In a medium bowl, combine the sweetened condensed milk, Greek yogurt, key lime zest and juice. Stir until thoroughly combined.


Now the fun part - layering! You can use individual dessert or wine glasses. First is a layer of cake crumbs, around 1/4 cup per glass. Top with 2 large spoons of the key lime pie filling. Follow with a sprinkling of blueberries. Repeat - cake, pie filling, and blueberries.


In another bowl, whip the cream and confectioners' sugar to soft peaks. Spoon a dollop of whipped cream on the top of each pudding. Decorate with blueberries and more lime zest. Refrigerate for at least an hour so that the filling can ooze into the cake crumbs. This can be made up to 12 hours ahead. Enjoy!


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