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Key Lime Trifle
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Refreshing summer parfait with white chocolate, granola, angel food cake, and key lime-cream.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • Water called for on the cake mix box
  • 2 cans (14 oz each) sweetened condensed milk
  • 1/2 cup freshly squeezed Key lime juice
  • 2 1/4 cups whipping cream
  • 10 Nature Valley™ oats ‘n honey crunchy granola bars (5 pouches from 8.9-oz box)
  • 2 teaspoons grated Key lime peel
  • 2 containers (8 oz each) frozen extra-creamy whipped topping with real cream, thawed
  • 2 bars (3.5 oz each) good-quality white chocolate, coarsely chopped (do not use baking chocolate)
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan). Prepare and bake the cake following the instructions on the box using a 13x9-inch pan. Once the cake is cooled, cut it into roughly 3/4-inch pieces and set aside.
  • In a large bowl, whisk together condensed milk and lime juice until fully combined. In a chilled medium bowl, use an electric mixer on high speed to whip the cream until it forms medium to stiff peaks. Gently fold the whipped cream into the condensed milk-lime mixture using a rubber spatula until smooth. Cover and refrigerate until ready to use.
  • Pulse granola bars in a food processor until finely ground.
  • Fold lime zest into whipped topping gently until just combined. Let it rest.
  • In a 3-quart glass trifle bowl, spoon lime-cream mixture as the first layer. Add ground granola bars, chopped white chocolate, and cake pieces in subsequent layers. Repeat, leaving space for the final layer of whipped topping. For a finishing touch, garnish with more ground granola bars and Key lime slices. Cover and refrigerate for at least 1 hour before serving.

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