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Lime Cream Trifle Recipe

Lime Cream Trifle

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 41-50 of 63

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  • on June 01, 2011

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    Great recipe! It was delicious, and it came out perfect for me. I was able to have it set for about 6 hours before serving. The sweetness of the condensed milk perfectly balanced the tartness of the lime juice and zest.

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  • on June 01, 2011

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    Worst recipe ever. I made it exactly by the recipe and it was just a runny mess. It never set up and the cookies floated to the surface. I had to throw it out.

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  • on May 31, 2011

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    I made it just like the recipe says. It turned out perfect! I loved it and it wasn't too sweet. fluffy and light. I would suggest blending it longer for those who said their's didn't set up. I served mine after refridgerating one hour and it was completely set. I would say that it has a consistency of banana pudding. The cookies get soft like the vanilla wafers in banana pudding. My kids loved it and they helped make it. It was great. I am planning on doubling it next time.

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  • on May 31, 2011

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    WAY too sweet for me. My kids, of course, loved it.

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  • on May 31, 2011

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    I made the Trifle with lemons instead of limes (not a huge fan of limes. It was simply delicious! It set up perfectly so I'm not sure why others had problems. I will definitely make this again.

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  • on May 31, 2011

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    I watched the show and made the trifle about 2 hours later, doubling the recipe. Served it the next day. I used extra Maria cookies because I wanted that textural contrast. The lime mixture set up in about 2 hours. The cookies did seem to rise just a bit in the top layer, but I think that was because the cookies absorbed some of the lime mixture and the lime layer was rather thin. Layers in the middle of the trifle stayed put because there was a thicker layer of lime on top of them. I will make this again.... and will probably try it with lemon and orange as well!

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  • on May 31, 2011

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    Made this yesterday and served after six hours in the fridge. Absolutely delicious and perfectly set. I used thin chocolate wafers(for ice cream sandwiches instead. If you've never had chocolate and key lime together, you must try it. I'm wondering if the people who had trouble with it setting-up diluted the canned milk or used whole milk?

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  • on May 30, 2011

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    I saw the show, but I didn't see Marcela use heavy cream. How much would it need? Any suggestions?

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  • on May 30, 2011

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    I figured out what I did wrong....I blush to admit it! I doubled the recipe and forgot to double the limes!!!! I was just so excited about making it I didn't take the time to double check. I don't know if that would have solved the "floating cookie" problem as it sounds like others had that problem too but I put more lime juice in the remaing desert and it thickened right away and the taste was AWESOME. I thought it tasted good the first time but after the addition of lime juice it was out of this world. Will definately make again. carbide_guy, I didn't see any heavy cream in the recipe, am I missing something? Also does anyone know if the acid in the limes is what causes the thickening, just curious.

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  • on May 30, 2011

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    Runny :(
    I wondered how this would "set" without the use of a pudding mix. It didn't. Seems like something was left out. All of my ingredients were used at room temperature; not sure if that had anything to do with its consistency or not. Good taste, but very disappointed in the texture. How does this have 5 stars when most people said it didn't turn out right?

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