Key Lime Parfait
Recipe Type: Dessert
Serves: 8-10
A Sweet, Tangy, and Creamy Key Lime Parfait. The perfect ending to any spring or summer meal.
  • 2 8oz (227 g) blocks of cream cheese - softened
  • 1 cup (240 ml) key lime juice
  • 2 14 oz (396 g) cans sweetened condensed milk
  • 1 cups (100 g) graham cracker crumbs
  • ½ stick (56.7 g) butter- melted
  • ⅓ cup (67 g) sugar
  • 2 cups (473 ml) heavy whipping cream
  • ⅓-2/3 (40-80 g) cup powdered sugar
  1. Key Lime Filling: In a stand mixer fitted with a whisk attachment, beat the cream cheese and sweetened condensed milk together until smooth & creamy. Turn speed down to low and add the key lime juice and mix until combined. Place mixture into an airtight container and refrigerate for a few hours (preferably overnight).
  2. Graham Cracker Crumble: Mix together graham cracker crumbs, butter and granulated sugar until well combined. Press mixture into the bottom of a 9x13 pan. Bake at 375 for 12-15 minutes (until lightly golden). Remove from oven and allow to cool. Crumble with a fork and set aside.
  3. Whipped Cream: Beat whipping cream with a mixer until stiff peaks form, add powdered sugar (use more or less depending on how sweet your prefer it to be). Set aside.
  4. To Assemble: Neatly spread ⅓ of the Key Lime Filling into a Trifle/Parfait Dish (be sure to spread to the outside edges of the dish). Spoon ½ of the Graham Cracker Crumble evenly on top, followed by ⅓ of the whipped cream. Repeat one more time (reserving 2 TBS of Crumble). Last, add one more layer each of the key lime filling followed by the whipped cream (If you want to get all fancy, you can pipe the last layer of whipped cream). Top with a sprinkle of the reserved Graham Cracker Crumble. Refrigerate until ready to serve.
Recipe by Honest Cooking at