Why Make This Recipe
Key Lime Pie Lush is the perfect dessert when you’re looking for something refreshing and sweet. It combines the zesty flavor of key lime with a creamy texture that everyone loves. This dessert is easy to make and is sure to impress your family and friends. Plus, it’s great for any occasion, from casual get-togethers to special celebrations!
How to Make Key Lime Pie Lush
Ingredients
- 20 ounces double stuffed Golden Oreos
- 1/3 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 68 ounces instant vanilla pudding mix
- 5 1/2 cups heavy whipping cream, divided
- 1 cup key lime juice, fresh or bottled
- 1/2 cup powdered sugar
- Zest of 1 lime
Directions
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Oreo Crust: Place the Oreos in a food processor and pulse to form crumbs. Reserve 1 1/2 cups of the cookie crumbs and set aside. Mix the remaining crumbs with melted butter and press into the bottom of a 9×13 baking dish. Set aside.
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Filling: In a stand mixer with the paddle attachment, mix cream cheese until smooth. Add pudding mix and combine well. Gradually add 1 cup heavy cream, then another cup, mixing on low speed. Incorporate key lime juice until smooth, scraping the sides as needed. Reserve 2/3 cup of this mixture. Pour the rest over the crust and smooth it out. Spread the remaining cookie crumbs on top.
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Whipped Cream: In the stand mixer, whip the remaining 3 1/2 cups heavy cream with powdered sugar until medium peaks form. Set aside 1/3 of the whipped cream. Fold the rest into the reserved 2/3 cup cream cheese mixture with lime zest, then pour on top of cookie crumbs and smooth.
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Final Touch: Top with the reserved whipped cream. Refrigerate for at least 6 hours or overnight before serving.
How to Serve Key Lime Pie Lush
Serve Key Lime Pie Lush cold, straight from the refrigerator. You can cut it into squares with a spatula and offer it on dessert plates. Adding a lime wedge or a sprinkle of lime zest on top can make a nice presentation!
How to Store Key Lime Pie Lush
Store any leftovers in the refrigerator. Cover it tightly with plastic wrap or aluminum foil. It should stay fresh for about 3 to 4 days. However, for the best flavor and texture, try to eat it within the first couple of days.
Tips to Make Key Lime Pie Lush
- Make sure the cream cheese is softened for easy mixing.
- Use fresh key lime juice for a more vibrant flavor, but bottled juice works well too.
- Don’t overmix the whipped cream; stop when medium peaks form to keep it light and fluffy.
Variation
For a twist, you can change the crust by using chocolate Oreos instead of Golden Oreos. You can also add a layer of fresh berries like strawberries or blueberries for added flavor and color.
FAQs
1. Can I make this dessert ahead of time?
Yes! In fact, it tastes even better if made a day in advance. Just be sure to refrigerate it until you’re ready to serve.
2. Is there a gluten-free option?
Yes, you can use gluten-free cookies as the crust. Many brands offer gluten-free cookie options that will work well in this recipe.
3. Can I freeze Key Lime Pie Lush?
It’s best enjoyed fresh, but you can freeze it for up to a month. Just make sure to cover it well. To serve, thaw it in the refrigerator overnight before eating.
Key Lime Pie Lush
Ingredients
For the Crust
- 20 ounces double stuffed Golden Oreos
- 1/3 cup unsalted butter, melted
For the Filling
- 16 ounces cream cheese, softened Make sure it's softened for easy mixing.
- 68 ounces instant vanilla pudding mix
- 5 1/2 cups heavy whipping cream, divided 3 1/2 cups for whipped cream, 2 cups for mixing.
- 1 cup key lime juice, fresh or bottled Use fresh for more vibrant flavor.
- 1/2 cup powdered sugar
- Zest of 1 lime
Instructions
Oreo Crust
- Place the Oreos in a food processor and pulse to form crumbs.
- Reserve 1 1/2 cups of the cookie crumbs and set aside.
- Mix the remaining crumbs with melted butter and press into the bottom of a 9x13 baking dish. Set aside.
Filling
- In a stand mixer with the paddle attachment, mix cream cheese until smooth.
- Add pudding mix and combine well.
- Gradually add 1 cup heavy cream, then another cup, mixing on low speed.
- Incorporate key lime juice until smooth, scraping the sides as needed.
- Reserve 2/3 cup of this mixture.
- Pour the rest over the crust and smooth it out.
- Spread the remaining cookie crumbs on top.
Whipped Cream
- In the stand mixer, whip the remaining 3 1/2 cups heavy cream with powdered sugar until medium peaks form.
- Set aside 1/3 of the whipped cream.
- Fold the rest into the reserved 2/3 cup cream cheese mixture with lime zest, then pour on top of cookie crumbs and smooth.
Final Touch
- Top with the reserved whipped cream.
- Refrigerate for at least 6 hours or overnight before serving.