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.
Ingredients
- 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
Directions
- In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half 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.
