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Easy Key Lime Pie Trifle

I came up with this easy Key lime pie trifle because I adore Key lime pie in all its forms. It's a refreshing treat on a hot summer day, and since it can be made ahead, it's ideal for entertaining, too. The pie is easier to cut when still a little frozen, but be sure to let the pieces finish thawing before starting the recipe. —Barbara Moorhead, Gaffney, South Carolina
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 frozen key lime pie (36 ounces), cut into 1-in. cubes, thawed
  • 1 cup sweetened shredded coconut, toasted
  • 1 cup chopped pecans, toasted


  • In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half of the pie pieces in a 3-qt. trifle bowl or glass bowl. Spread with half the cream cheese mixture; top with 1/2 cup coconut and 1/2 cup pecans. Repeat layers. Refrigerate, covered, at least 1 hour before serving.
Nutrition Facts
1 cup: 685 calories, 48g fat (24g saturated fat), 79mg cholesterol, 255mg sodium, 58g carbohydrate (46g sugars, 1g fiber), 9g protein.

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