Key Lime Icebox Cake

I used bottled Persian lime juice and no zest. Crackers fit well in the 8" pan. I lined pan with plastic and wrapped it around the cake for easy removal. I found there was enough filling when it was not used on the top layer of crackers - just as recipe instructs. I like that it was not overly sweet like some key lime recipes, perhaps due to using the Persian lime juice.

Everyone loved the cake as one of our desserts for Thanksgiving meal. Cake was just as good after being in the freezer for several days. Great recipe to make in advance.

I like your idea so can you tell me how you would rewrite the recipe? I'm not sure if I have ever seen key lime pie filling of sweet condensed milk.

Thank you so much

I made this recipe for a luncheon at work. I agree that the top layer of graham crackers is not needed. I used Cool Whip for the topping instead of the homemade whipped cream because I was afraid it wouldn't stand up sitting out so long but if making it at home would definitely use the whipped cream. Everything fit in an 8" square pan and I refrigerated it overnight instead of putting it in the freezer. There was plenty of filling but if I made it again I would probably use a regular key lime pie filling of sweetened condensed milk, key lime juice and egg yolks. It was a lot of work zesting and juicing almost a whole bag of key limes to get the recommended amounts listed in the recipe. It was good but I prefer regular key lime pie.

There is not enough filling for the number of graham crackers. This was very dry and not at all flavorful. Perhaps using fewer crackers would improve the recipe. Graham crackers are certainly not needed on the top.

I'm not sure what people spazzed out about. I bought regular graham crackers that came in squares - nine squares per layer in an eight inch dish. It fit perfectly. The taste is incredible - like a Lime Icebox Pie. I think the only thing I would change, next time, is refrigerate, instead of freeze, because it is great as a regular pie, rather than an ice cream pie. Regardless - it's pretty darn scrumptious!

I had to use a 9" square pan to get 9 graham cracker squares per layer. An 8" square pan would not work. Also, I only had enough custard to make 4 layers so I only needed 36 crackers instead of 45. I was a bit disappointed in the final outcome considering the prep work needed to complete the final recipe.

Really good! Lay plastic in pan then put a square of foil on top, then Proceed with recipe.

SuzyQ22 - If you have frozen the desert as per the instructions, just lift it out of the pan and unwrap it. Place it on a platter, loosely covered, and let stand to thaw before cutting.

How did you ever get the plastic wrap off the bottom?

This was SOOO good! Super easy and great for any event!