Key Lime Lush

Our Key Lime Lush recipe features layers of creamy lime filling atop a buttery crust creating a treat perfect for any occasion.

Our Key Lime Lush features a vibrant citrus flavour and creamy texture that is unfortgettable.

Whether you’re hosting a backyard barbecue, a pool party, or simply craving a taste of the tropics, Key Lime Lush is sure to impress.

Join me as we embark on a culinary adventure to create this irresistible treat that will leave your guests begging for more. Let’s dive into the recipe and bring a slice of sunshine to your table!

Ingredients for Key Lime Lush

Crust – For the crust I used golden oreos and butter. You can use graham cracker crumbs instead if you prefer. You will need 4 cups to have enough for both layers of cookie crumbs.

Cream cheese – You can use either light cream cheese or regular cream cheese but since this isn’t trying to be healthy just use regular cream cheese for the best texture and flavour.

Pudding mix – Plain old vanilla pudding mix. You can make homemade pudding or used cooked pudding mix but then you will need to prepare it ahead of time and allow it to cool.

Cool whip – You can use any whipped topping you like or make homemade stabilised whipped cream instead.

Limes – Juice your own key limes, and use their zest or use bottled key lime juice and the zest from two regular limes. If neither is an option you can use 1/2 cup fresh lemon juice and 1/2 cup fresh lime juice instead.

Looking for More Layered Dessert Recipes?

Check out more of my favourite layered desserts!

Lemon lush is a delightful dessert that’s perfect for summer or anytime you’re craving something sweet and tangy.

This Strawberry Cheesecake Trifle is an easy, no fuss, summer dessert perfect for serving at summer parties!

Pineapple Delight is a luscious combination of creamy filling, sweet pineapple, and buttery graham cracker crust.

How to Make Key Lime Lush

Ingredients:
For the crust:

• 44 golden oreos
• ½ cup unsalted butter, melted

For the filling:

• 16 ounces cream cheese, softened
• 6.8 ounces instant vanilla pudding mix
• 32 ounces cool whip, thawed
• 1 cup key lime juice
• ½ cup powdered sugar
• 2 limes, zested
• 8 small lime wedges

Directions:

Place the oreos in a food processor and pulse to form crumbs. Reserve 1 and ½ cups of the
cookie crumbs, set aside.

Mix the remaining crumbs with the melted butter. Press this mixture into the bottom of a 9×13
baking dish, set aside.

To make the filling, place the cream cheese in the bowl of a stand mixer with the paddle attachment. Mix until smooth.

Pour in the pudding mix, and combine well.

Add 1 cup of the cool whip and mix on slow speed until combined. Mix in another cup of cool whip until combined.

Pour in the key lime juice, mix on slow speed until combined and smooth, scraping down the sides
as needed. Reserve ⅔ cup of this mixture.

Pour the remaining cream cheese mixture on top of the cookie crust and smooth it out with a
spatula. Evenly spread the remaining cookie crumbs on top.

Fold the remaining 1 cup cool whip into the remaining ⅔ cup of the cream cheese mixture along
with half of the lime zest. Pour this on top of the cookie crumb layer and smooth out the top.

Scoop ½ cup of cool whip into a piping bag with star tip attached.

Smooth the top over with a layer of the remaining cool whip.

Sprinkle the remaining zest over the top of the dish.

Pipe dollops of cool whip on the top, and place a small lime wedge between the dollops.

Let it sit in the fridge for at least 6 hours, or up to overnight.