Aunt Donna’s Key Lime Icebox Cake: Easy No-Bake Spring DesserT

• 1 box (14.4 oz) honey graham crackers

• 4 cups (5 to 6 oz each) key lime yogurt, well chilled

• 1 package (8 oz) cream cheese, softened to room temperature

• ½ cup powdered sugar

• 1 tsp pure vanilla extract

• 1 tub (8 oz) frozen whipped topping, thawed

• 1 tbsp fresh key lime juice (optional, for enhanced tartness)

• 1 tsp finely grated lime zest (plus extra for garnish)

• Optional Garnishes: Crushed graham cracker crumbs, lime slices, or toasted coconut

Step-by-Step Instructions :

Step 1: Whip the Creamy Base

1. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed for 1 to 2 minutes until smooth and lump-free.

2. Add the powdered sugar and vanilla extract. Beat again until the mixture is light and fluffy.

3. Add the key lime yogurt, fresh lime juice, and lime zest. Beat on low speed just until completely smooth and a uniform pale green color forms.

Step 2: Fold in the Whipped Layer

Using a rubber spatula, gently fold the thawed whipped topping into the key lime cream cheese mixture using light, sweeping motions until no white streaks remain. Keep the mixture airy and light.

Step 3: Assemble the Layers

1. Lay a single layer of honey graham crackers in the bottom of a 9×13-inch glass baking dish, breaking crackers as needed to cover the bottom evenly.

2. Evenly spread one-third of the key lime filling over the graham crackers using an offset spatula or the back of a spoon.

3. Repeat with a second layer of graham crackers and another one-third of the filling.

4. Top with the third and final layer of graham crackers, then spread the remaining filling smoothly over the top.

Step 4: Garnish and Chill

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