Key Lime Lush

A serving of the lush dessert with a fork bite taken out of the front.

Key Lime Lush is a layered no bake dessert with sweet & tart key lime flavor, and 4 layers of deliciousness! A buttery graham cracker crust, whipped cheesecake layer, key lime pudding layer, and finished with whipped cream.

Course Dessert

Cuisine American

Keyword key lime dessert, key lime lush, no bake lush dessert

Prep Time 30

Chill Time 6

Total Time 6 30

Servings

Calories 447kcal

Author Jessica - Together as Family

Equipment

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter melted

Cream Cheese Layer

1 bar (8 oz) full-fat cream cheese softened
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups Cool Whip thawed

Key Lime Pudding Layer

3 tablespoons lime jello mix
1/2 cup boiling water
1 box (3.4 oz) white chocolate instant pudding mix
1 cup half and half
1/2 cup freshly squeezed key lime juice
1 tablespoons key lime zest
1½ cups Cool Whip thawed

Whipped Cream Topping & Garnish

2 cups Cool Whip thawed
key lime zest
graham cracker crumbs

Instructions

Prepare an 8x8-inch square baking dish and line it with parchment paper to make removing the lush easy. You can also spray the pan with nonstick cooking spray if wanted. Set aside.

Make The Crust

In a mixing bowl, stir together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until combined well and the mixture resembles wet sand.
1½ cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons butter
Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Place the dish in the refrigerator to chill while you prepare the next layer.

Make The Cream Cheese Layer

In another mixing bowl, using an electric hand mixer or the paddle attachment with the stand mixer, beat the cream cheese until smooth and creamy.
1 bar (8 oz) full-fat cream cheese
Add the powdered sugar and vanilla extract, and beat until well combined.
1 cup powdered sugar, 2 teaspoons vanilla extract
Add the cool whip and mix gently on low speed just until fully incorporated.
2 cups Cool Whip
Spread the cream cheese layer evenly over the chilled graham cracker crust.

Make The Key Lime Pudding Layer

In a small bowl, whisk together the dry lime jello mix and boiling water until blended well. Set aside.
3 tablespoons lime jello mix, 1/2 cup boiling water
In another bowl, whisk together the instant white chocolate pudding mix and half and half until well combined.
1 box (3.4 oz) white chocolate instant pudding mix, 1 cup half and half
Add the key lime juice and lime zest and continue to mix with the whisk until smooth.
1/2 cup freshly squeezed key lime juice, 1 tablespoons key lime zest
Slowly pour the lime jello mixture into the pudding mixture until thoroughly combined.
Gently stir in the cool whip, being careful not to deflate the whipped topping while mixing. Allow the mixture to sit for a few minutes to thicken slightly.
1½ cups Cool Whip
Once slightly thickened, pour the pudding mixture evenly over the cream cheese layer, spreading it into an even layer to cover completely.

Whipped Topping & Garnish

Spread the cool whip evenly over the lime layer. Garnish with lime zest and additional graham cracker crumbs (optional garnish).
2 cups Cool Whip, key lime zest, graham cracker crumbs
Cover the dish with a lid or plastic wrap, and refrigerate for at least 6 hours (or overnight) until the layers are firm and set.
Cut into squares and serve chilled. Enjoy!

Notes

The recipe needs 5.5 cups of Cool Whip so you will need TWO 8-ounce containers of Cool Whip.

Key Limes OR Limes? : Key limes are smaller in size and have a sweeter, tart tastes versus regular limes. I much prefer key limes in this recipe. I don't like juicing key limes so I use the Nellie Joes Famous Key West Key Lime Juice (bottled juice found in the juice aisle) and then I buy a few key limes to zest them.

Make-Ahead Instructions : Prepare up to 24 hours in advance and keep refrigerated, covered, until ready to serve.

Crust Tip : Press the graham cracker crust mixture firmly into the pan to keep it from crumbling later. A flat-bottomed cup or spoon works great for this.

Cool Whip : Carefully stir in the cool whip with a light hand to keep it fluffy and airy. I use a rubber spatula to just gently mix it lightly. Avoid overmixing to prevent it from losing its volume.

Chill Time : Make sure to allow enough time for the lush to chill in the fridge. You need at least 4-6 hours, but overnight is best! This allows them to set properly, thicken, and makes slicing much easier and prettier.

Don't Want To Use Cool Whip? : The recipe calls for a total of 5.5 cups of cool whip. So you will need to add 3 cups heavy whipping cream + 3/4 cup (or 1 cup for more sweet) powdered sugar into a mixing bowl, and beat until stiff peaks form. Use the measurements called for in the recipe. There may be a tiny but leftover, but you'll have enough for each layer.

Nutrition