This is a cool, sweet and tangy icebox cake. You get to leave your oven off and chill with a slice of this sweet dessert!
We seem to use so many limes in the summertime: for our drinks (like a Strawberry Lime Smoothie), our salsas (like Spicy Island Pineapple & Coconut Salsa), and in desserts (like Key Lime Coconut Cocoa Napoleons.)
Bright, tangy, and when a little sugar is added lime is so very refreshing.
I have paired lime with regular chocolate many times, and that is a flavor combination that is unbelievably tasty!
Have you seen the video on Eater.com, of the little, frozen Key Lime Pies dipped in chocolate? They are from Steve’s Authentic Key Lime Pie and look divine.
For this dessert a different combination had a test: that of lime and white chocolate.
In this icebox cake they come together in the form of Key Lime pie filling and white chocolate pudding.
Whipped cream and pulverized white chocolate chips also coat the top of the cake.
The super-sweet, soft white chocolate flavor with the tart and sweet lime is a winner for sure. And because they’re chilled together in this no-bake dessert, it is cool and refreshing from start to finish!
White Chocolate & Lime Icebox Cake
- 1 16-ounce pound cake loaf
- 7.5 ounce box Key lime pie filling (such as Dr. Oetker brand)
- (2 egg yolks: required for the Key lime pie filling above. Check the directions on your pie filling to confirm additional ingredients.)
- 3.3 ounce box Jell-O White Chocolate Instant Pudding & Pie Filling
- 1-1/2 cups milk, cold
- 1 cup whipping cream (If you'd prefer, 2 cups of canned whipped cream or frozen whipped topping may be substituted.)
- 1/4 cup white chocolate chips
- 1 teaspoon lime zest
Have an 8" x 8" pan ready. Place the bowl and beater from a mixer into the freezer, to use later for whipping cream.
Slice the pound cake into 1/4-inch slices. Trim off the dark crust to give the pieces straight edges.
Arrange & fit slices into the pan: lay pieces of cake across the bottom of the pan to completely cover it, trimming pieces as needed to fill smaller spaces. Cut and fit pieces of cake around the inside walls of the pan and flush with the top edge. The inside of the pan should now be completely lined with cake.
Place a few slices of pound cake into a food processor and pulse until the cake becomes fine crumbs. Repeat this until you have 1 cup of crumbs (about 3 ounces of cake.) Set aside.
Prep the Key lime pie filling according to the package directions (using the egg yolks unless otherwise specified on your pie filling box.) Prepare the filling through the mixing and cooking steps, and then allow it to cool for about 10 minutes. Then pour it inside cake-lined pan. Spread the filling to an even layer. Loosely cover w/plastic wrap, refrigerate for hour.
When the cake with Key lime filling has chilled the hour, spread the pound cake crumbs over the top of the lime pie filling layer.
In a medium bowl, whisk together the white chocolate pudding mix and cold milk. Whisk it for 2 minutes.
Set aside 1/2 cup of the pudding.
Pour the rest of the pudding into the cake pan over the layer of pound cake crumbs. Loosely cover the top of the pan with plastic, and refrigerate it while prepping whipped cream. (if using canned or frozen whipped cream, skip to step 11.)
With the chilled bowl and beater whip the cream: assemble the bowl and beater. Turn the mixer on low and slowly pour in the whipping cream. Increase the speed to medium-low or medium. The cream will whip faster the higher you can have your speed: find the highest speed you can go to without cream flying all over the kitchen!
Beat the mixture until it has thickened and holds loose peaks. Depending on the speed you use, expect this to take between 10 to 14 minutes. (Warm weather may also make the whipping process take a little longer.)
Fold the reserved 1/2 cup of white chocolate pudding into the whipped cream. Spread this mixture evenly over top of cake, covering the pound cake edges.
In a food processor, whiz the white chocolate chips until they are finely chopped. Spread the chopped chocolate over the surface of the cake. Sprinkle the lime zest over the chocolate. Wrap the cake with plastic wrap and refrigerate for 8-10 hours or ideally overnight.
Slice the cake while cold and serve.