Lime Cream Trifle

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Easy and delicious.

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I followed the tips from other reviewers and the trifle turned out great. It was the perfect after-barbecue dessert for the Fourth of July party we attended. And in addition to rave reviews from the guests, the trifle inspired a proposal of marriage from my host. YMMV ;

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I found the trick to getting the consistency thick enough! As mentioned before, I used 2/3 cup lime juice. I blended it on high for 6 minutes, then--- let it sit in the blender at room temperature for 20 minutes. This is the key!! It will still be runny when you are done blending it, but after it sits at room temp for a while, it will thicken it up and you are ready to layer! Then I did let it chill in the fridge for a few hours. Next time I will make 2 batches- it only made a few layers in my big trifle dish.

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I'm so glad I read the reviews before preparing the trifle, otherwise the juice from the 3 limes I had (about 1/4 cup wouldn't have been enough. I'll shoot for 2/3 C.next time because 3/4 C. was too bitter.
I do think it's important to check that you're using EVAPORATED milk and SWEETENED CONDENSED milk. I used my old Osterizer blender on low for about 2 minutes, andon med. about two minutes and milk mixture was thick enough to weigh down the cookies, no floating problems. Set up very nicely. I want to try this with lemon next time like the other reviews suggested.

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This did not set up for me at all. I made it exactly as directed, 6 hours before it was to be eaten, and it was like soup. I hoped that would be enough time, but it was not close at all. I was nervous as I made it because I did not understand how condensed milk, evaporated milk, and lime juice would magically set up, and it did not. I would not make this recipe again.

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Super easy! Delicious too. I took another reviewers tip on how many key limes to use since I prefer key limes to regular limes. I think I may add a few more next time since I think the lime taste was subtle this time but I prefer very limey tastes! If you are entertaining you need to double the batch because this recipe is perfect for about 6 people. You will love it! I always seem to have a difficult time with zesting...so my zest may not have been perfect.

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I had so many key limes leftover from the weekend before, so this was the perfect dessert for my upcoming party. Super easy to make, minimal mess in the kitchen, and taste very refreshing and delicious. I was skeptical at first because of the rich milk ingredients that went into it, but it didn't taste too sweet because I think the graham crackers compliment the sweetness of the cream. I used key limes instead of limes and they worked, about 8-12 key limes. I used cinnamon graham crackers instead of the regular ones and they worked as well. Overall, love this dessert!

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My family loved this best out of the three desserts I made last weekend. I like it even better than key lime pie, and it was so simple. I topped it with fresh raspberries for color and that went over well.

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This is a great quick and easy recipe. My husband thinks it tastes similar to key lime pie. I took the advice of other reviewers and used 2/3 of a cup of lime juice and blended for 2-3 minutes. The first time I made it, I had closer to 3/4 cup of lime juice and that made the trifle too bitter. For the best consistency in terms of letting it set, the more time the better. 2.5 hours wasn't quite enough the first time around, whereas 4 hours the next time seemed to do the trick. It is also excellent after several days in the fridge. Final note, you can easily make this in a bowl or some other dish. The cookies are so thin, that you don't end up with the beautiful presentation as you do in more traditional trifles.

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This was a big crowd pleaser, though personally I'm not a huge fan of Maria cookies (a little too bland for my palate. Thanks to those who wrote in and recommended using additional lime juice, as this made the cream set beautifully.