Key Lime Yogurt Ice Box Cake Recipe
Key Lime Yogurt Ice Box Cake…I love it when an idea actually becomes a reality, and things work out the way they should. I have had a couple of requests for more ice box cake recipes…but I was having a hard time coming up with something original. So I made a list of fruits that could feasibly be the theme of an ice box cake (that I haven’t already done.) Because it’s summer, and I love citrus, I opted for something lime. Along with the cream cheese and Cool Whip, an icebox cake filling needs something that will give it substance, and of course flavor. I’ve used juice concentrate, pudding and pumpkin but never yogurt. My favorite yogurt is actually key lime, so I picked up a couple of extra containers and gave it a try.Â
Along with the cream cheese, yogurt and Cool Whip, I added fresh lime juice and fresh lime zest. I used regular limes because I couldn’t find key limes. The result is a delightful, light and tangy make-ahead dessert.Â
Key Lime Yogurt Ice Box Cake
Ingredients
- 8 oz. cream cheese at room temp.
- 2 5.3 oz. containers key lime greek yogurt.
- 2 Tablespoons lime zest about 2 limes
- 1/4 cup fresh lime juice
- 8 oz. container Cool Whip Lite plus more for serving if desired
- 1 box graham crackers
Instructions
- In the bowl of a standing mixer, or large mixing bowl with a hand mixer, beat the cream cheese for one minute.
- Add both containers of yogurt and combine.
- Add lime zest and lime juice.
- Mix until well blended.
- Fold in 8 oz. container of cool whip.
- Make sure all ingredients are combined well.
To make the cake
- Put one layer of graham crackers in a square pan. (8x8 or 9x9)
- Top with a layer of the yogurt/cool whip mixture.
- Follow with another layer of graham crackers.
- Repeat this process until you have 3 or 4 layers, ending with the yogurt/cool whip mixture.
- Cover and refrigerate 6 hours. Overnight is best.
- Serve with Cool Whip and fresh limes for garnish.
Notes
I used a 9 x 9 square pan and got three layers.
I used Chobani Key Lime Blended yogurt.
I used a 9 x 9 square baking pan but it could be made in an 8 x 8 as well. If you use the smaller size pan, you may have enough filling to get four layers. Of course it could also be doubled and made in a 9 x 13. As always, I shared some with my dad and he gave it a thumbs-up.Â
Things in blogland are very slow right now. Summer is winding down but it’s definitely too early for Fall. I may try sharing a few posts that are a bit out of the box for me. I am still thinking about it and gathering up my courage. We’ll see how it goes!
Thank you for sharing part of your day with me…see you soon!
