Graham Cracker Key Lime Icebox Cake

Oh mama, this one’s a BANGER! Not only is it very easy, it tastes delicious. This is the perfect summer dessert that your friends will go crazy over. Tangy, tart and sweet never tasted so good!

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon kosher salt
  • 4 large egg yolks
  • 2 cups half-and-half
  • 3 tablespoons butter
  • 2 tablespoons Key lime zest*
  • 1/2 cup fresh Key lime juice*
  • 45 graham cracker squares
  • Cool Whip Topping

Directions

  • Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until custard is cold and slightly thickened.
  • Meanwhile, line bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over sides. Place 9 graham crackers, with sides touching, in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)
  • Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours.
  • Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.
  • Spread Cool Whip whipped topping on cake and serve.

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