Key Lime Pie Lasagna

Key Lime Pie Lasagna is cool, light and creamy summer dessert with sweet and tart layers of yummines

If you want a perfectly refreshing treat for these warm days, this Key Lime Pie Lasagna will equally satisfy the lovers of traditional key lime pie, as well as lovers of ice cream and cheesecake. This dessert is perfect for summer parties and barbecue because it is very easy and refreshing and it always comes good after a heavy meal.

Maybe the name seems a little confusing, but this dessert consists of four tasty layers. The crust is buttery shortbread layer flavored with chopped nuts. The second layer is cheesecake, and after that is the best part, key lime pie filling and in the end whipped topping sprinkled with many crispy nuts. You can choose your favorite nuts: cashews, macadamia nuts, pecans, but by no means skip this part, because the nuts make the dessert perfectly creamy and crunchy at the same time.

Key Lime Pie Lasagna


For crust;
  • 1 cup flour
  • 2 Tablespoons sugar
  • 1/2 cup butter-melted
  • 1/2 cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)

For cheesecake layer;
  • 6 oz. cream cheese- softened
  • 2/3 cup powdered sugar
  • 2/3 cup whipped topping
  • 1/2 teaspoon vanilla

For key lime layer;
  • 2 Tablespoon cornstarch
  • 3/4 cup key lime juice
  • 3/4 cup sugar
  • 4 egg yolks-slightly beaten
  • 5 Tablespoon butter
  • green food coloring-optional
  • 1 1/2 cup whipped topping

For topping;
  • 1 cup whipped topping
  • 1/3 cup nuts-chopped

  • Preheat oven at 350 F and spray the bottom of 9×9 inch baking dish.
  • In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
  • Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and 1/2 teaspoon vanilla and spread over cooled crust. Set in the fridge.

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