Key Lime Icebox Cups (no bake)
Key lime icebox cups are a twist on the old chocolate wafer zebra cake and key lime pie. Silky, rich, creamy and DECADENT! Key lime lovers will rave about this no bake dessert.
Servings (change as needed): 10 1/4-cup size
- zest from 8 key limes (or 4 limes)
- 1/2 cup key lime juice (about 12 key limes) or lime juice (4-6 limes)
- 1 14-ounce/400 ml can sweetened condensed milk (1 3/4 cups)
- 1 cup heavy whipping cream (35%)
- 1 box thin chocolate wafer cookies e.g. Mr. Christie's (you won't need it all)
MAKE THE FILLING: In a medium mixing bowl, beat key lime (or lime) juice, 2 teaspoons of the lime zest, sweetened condensed milk and cream using an electric mixer or food processor. Beat until thickened, about 4-5 minutes in processor (longer with hand mixer). Mixture will be thick, but not stiff like whipped cream. Refrigerate mixture for an hour or two to firm up a bit more.
ASSEMBLE THE CUPS: Using small cups (1/4 -1/2 cup size) - even teacups are fine - layer a tablespoon filling, then one wafer - if cups are small, use a bit less than one wafer and break it up. Repeat 2 more times. Add an additional layer if you want to make larger portion sizes. Set the cups on a tray and cover with plastic wrap (or wrap them individually). Refrigerate for 4 hours or overnight.
DECORATE AND SERVE: Place a few chocolate wafers in a small sealed bag. Crush with a glass or rolling pin into fine crumbs. Sprinkle each cup with a pinch of cookie crumbs and lime zest. Serve and wait for the raves.