My husband loves anything and everything Key lime. Whenever I want to make him happy I just buy a bag of Key limes and surprise him with something tangy. Isn’t he easy to please?! But the other day I decided to change things up a little and came up with a delicious Key lime trifle instead.
Whenever I make a trifle, I like to layer ingredients that have different flavors and textures. One of the layers for this trifle is a super light and fluffy angel food cake. Just add water to the cake mix and there you have it!
You can use a serrated knife or your hands to cut the cake into cubes.
The highlight of this trifle is the creamy and tangy Key lime filling. I start by mixing together sweetened condensed milk and Key lime juice.
To that mixture I gently incorporate freshly whipped cream. That alone could be a lovely dessert!
To add a little crunch to the trifle, I decided to grind some granola bars and add it as a layer.
Here is how I assembled the trifle, starting with the Key lime cream. Then I added a crunchy layer of ground granola bars and chopped white chocolate.
I then added the angel food cake and repeated all the layers again.
I then added the angel food cake and repeated all the layers again.
You can garnish the trifle with some of the ground granola bar and slices of Key lime. So pretty and so easy!
Ingredients
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1box (16 oz) Betty Crocker™ Angel Food Cake Mix
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Water called for on the cake mix box
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2cans (14 oz each) sweetened condensed milk
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1/2cup freshly squeezed Key lime juice
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2 1/4cups whipping cream
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10Nature Valley™ oats ‘n honey crunchy granola bars (5 pouches from 8.9-oz box)
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2teaspoons grated Key lime peel
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2containers (8 oz each) frozen extra-creamy whipped topping with real cream, thawed
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2bars (3.5 oz each) good-quality white chocolate, coarsely chopped (do not use baking chocolate)
Directions
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1Heat 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.
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2In 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.
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3Using food processor, process granola bars until ground.
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4Gently stir lime peel into whipped topping (do not overmix). Set aside.
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5In 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.
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