Key Lime Icebox Cakes

After 3 hours, cover lightly with plastic wrap.

From: Woman's day

All the flavor of your favorite pie—no baking required!


  • 8 key limes or 2 regular limes
  • 4 oz. cream cheese
  • 1/2 c. sweetened condensed milk
  • 1 c. very cold heavy cream
  • 60 thin gingersnap cookies (we used two 5.2-oz. boxes of Anna's Ginger Thins)


Finely zest the limes. Transfer 1 teaspoon to a small bowl and set aside. Juice the limes (you should have about 4 tablespoons total).

Using an electric mixer with the whisk attachment, beat the cream cheese until smooth, 1 to 2 minutes. Add the sweetened condensed milk, lime juice and all but the reserved teaspoon zest; beat until smooth, 2 to 3 minutes.
Gradually add the cream, mixing to incorporate. Increase speed and beat until stiff peaks form, 1 to 2 minutes.

Make individual icebox cakes: Create stacks of 5 cookies by layering 2 teaspoons of the cream mixture between each cookie and on top, then sprinkle with the reserved lime zest. Refrigerate for at least 3 hours and up to 1 day. After 3 hours, cover lightly with plastic wrap.


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Cake Magazine: Key Lime Icebox Cakes
Key Lime Icebox Cakes
After 3 hours, cover lightly with plastic wrap.
Cake Magazine
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