Key Lime Icebox Squares
A no-bake icebox cake built from layers of graham crackers and lime cream, sliced into cool squares for a hot afternoon.
Icebox cakes work on patience more than skill, since the crackers soften into cake-like layers only after a long stay in the fridge. Here a tangy lime cream stands in for pudding, giving the whole thing a key lime pie flavor without ever turning on the oven. Cut clean squares once the layers have fully set.
Ingredients
Method
Tap a number to mark a step doneBeat the cream cheese until smooth, then blend in the condensed milk, key lime juice, and lime zest until fully combined.
Whip the heavy cream to stiff peaks in a separate bowl, then fold it gently into the lime mixture in two additions.
Spread a thin layer of the lime cream in the bottom of an 8-inch square dish and top with a single layer of graham crackers, breaking pieces to fit.
Repeat the layering of cream and crackers three more times, finishing with a final layer of cream smoothed flat on top.
Cover the dish and refrigerate for at least 6 hours, or overnight, until the crackers have softened completely.
Slice into squares with a warm knife, wiping the blade between cuts, and garnish each piece with a lime slice and a pinch of flaky salt.
Kitchen note
Give this the full overnight chill rather than the minimum six hours, since the graham crackers need real time to soften into distinct cake-like layers.
