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Key Lime Trifle

Mon July 1st, 2019

Key Lime Trifle

The word "trifle" comes from the old French term "trufle," and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. The recipe for trifle (and many of its now-heirloom glass dishes) came to America via the British who settled in the coastal South. Its popularity remained firm with Southern planters who loved indulgent desserts.

With some minor modifications, the Key Lime Trifle has made its way into kitchens across America and into the bellies of satisfied consumers everywhere (especially in the south)!


  • 2 cups graham cracker crumbs
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1 cup butter, melted


  • 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


  • 1/2 cup chopped pecans, toasted
  • 1/4 cup flaked coconut, toasted


  1. Preheat oven to 400°. Mix cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom of a 15×10-in. pan. Bake 10-12 minutes. Stir to break up crumbs; cool on a wire rack.
  2. 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.
  3. 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.

Source: Taste of Home