Key Lime Pie Dip
Best of all, this is much easier to whip up than an actual pie, and it is perfect for serving up at a party. It’s no-bake, and the ingredient list is relatively short. It couldn’t be any more perfect for springtime.
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1 pkgjell-o lime gelatin mix
1 pkgjell-o instant vanilla pudding mix (not cook and serve)
1 cwater, divided
18-oz. can sweetened condensed milk, chilled
3 cheavy cream, chilled
1/4 cpowdered sugar
1/2 cgraham cracker crumbs
How to Make Key Lime Pie Dip
- A Few Tips Before You Get Cooking:
Temperature plays an important role in this recipe. The Jell-O mix needs to be boiled then cooled.
- The pudding needs to be made with the cooled Jell-O mixture and chilled sweetened condensed milk.
Remember to chill the sweetened condensed milk ahead of time!
- The cream needs to be ultra-chilled to be whipped.
- You’ll want to finish this within the first day or two because whipped cream does start to separate.
- Making the Dip:
Place 1/2 cup of the water in the freezer.
- Bring the remaining 1/2 cup of the water to boil in a small saucepan and whisk in lime Jell-O mix until completely dissolved.
- Remove from heat and let come to room temperature.
- Transfer to the freezer for a few minutes just until cool. Do NOT let it solidify.
- In a large mixing bowl, whisk together Jell-O mixture, chilled water, chilled sweetened condensed milk, and vanilla pudding mix until well-combined and thickened, about two minutes.
- Transfer to the fridge until completely set, about 10 minutes.
- In a separate bowl, beat cream on high until stiff peaks form.
- Divide in half and fold one half into the lime pudding until evenly combined.
- Whisk powdered sugar into the remaining half of whipped cream.
- In a large glass bowl or trifle dish, layer lime mousse, graham crackers, and whipped cream until you run out.
- Dip whatever you’d like in it, or eat it with a spoon.
- Store in an air-tight container in the fridge.
- For dippers, try graham crackers, sugar cookies, shortbread, Teddy Grahams, and more.