Fresh Lime Trifle Recipes

Steps:

• Blend the condensed milk, evaporated milk and lime juice in a blender until smooth.
• Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight.
• To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired.

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
• In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
• Using food processor, process granola bars until ground.
• Gently stir lime peel into whipped topping (do not overmix). Set aside.
• In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

Steps:

• Preheat oven to 400°. Mix cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom of a 15x10-in. pan. Bake 10-12 minutes. Stir to break up crumbs; cool on a wire rack., 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., 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.

Steps:

• Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely.
• Place whipped topping in medium bowl. Gently fold in lime mixture.
• Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice.
• Chill at least 2 hours before serving.