A cool, creamy, tangy delight that captures the essence of summer one velvety forkful at a time!

Key Lime Lush Dessert

Why You’ll Love This Recipe

I love how this dessert requires no baking yet delivers that classic key lime pie flavor with layers of creaminess and bright citrus. It’s easy to whip up, makes a perfect crowd-pleaser, and tastes like summer sunshine in every bite. The contrasting textures—crispy crust, silky cheesecake, zesty lime pudding, and fluffy whipped topping—blend beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons butter, melted
8 oz full‑fat cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups Cool Whip, thawed (divided)
3 tablespoons lime JELL-O powder
½ cup boiling water
1 box (3.4 oz) instant white‑chocolate pudding mix
1 cup half‑and‑half
½ cup freshly squeezed key‑lime juice
1 tablespoon key‑lime zest
2 cups additional Cool Whip (for topping)
Extra graham cracker crumbs and lime zest, for garnish

Directions

Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into an 8×8″ pan to form the crust. Chill while preparing the next layers.
Beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 2 cups of Cool Whip. Spread this cheesecake layer evenly over the crust.
Dissolve lime JELL-O powder in boiling water. In a separate bowl, whisk together white chocolate pudding mix and half‑and‑half until thickened. Stir in lime juice and zest, then gradually mix in the JELL-O. Fold in 1½ cups Cool Whip and pour over the cheesecake layer.
Spread the remaining Cool Whip evenly on top. Garnish with extra graham cracker crumbs and lime zest.
Cover and refrigerate for at least 4–6 hours, ideally overnight.
Slice into squares and serve chilled.

Servings And Timing

Servings: 9 squares (8×8″ pan)
Prep Time: 30 minutes
Chill Time: 4–6 hours (overnight preferred)
Total Time: 6–7 hours

Variations

Use gingersnap or Oreo crumbs instead of graham crackers for a different crust flavor.
Swap lime JELL-O with raspberry or lemon for a fruity twist.
Replace Cool Whip with homemade whipped cream for a fresher touch.
Add a layer of sweetened condensed milk and Greek yogurt for extra richness.
Try adding crushed nuts into the crust for a crunchier base.

Storage/Reheating

Store the dessert tightly covered in the refrigerator for up to 3–4 days.
This recipe is perfect to prepare up to 24 hours in advance and keep chilled until serving.
Freezing is not recommended as the layers may lose their texture.
No reheating needed—this dessert is best served cold.

FAQs

1. What’s The Difference Between Key Lime Lush And Key Lime Pie?

Key Lime Lush is a layered, no‑bake dessert with cream cheese, pudding, and whipped topping on a graham crust. It’s lighter and fluffier than the more dense and creamy single‑layer key lime pie.

2. Can I Use Regular Lime Instead Of Key Lime?

Yes, I can substitute regular limes if key limes aren’t available. The flavor will be slightly more acidic and less aromatic, but still delicious.

3. How Do I Prevent The Crust From Getting Soggy?

I make sure to press the crust firmly and chill it before adding layers. I can also lightly bake it for 8–10 minutes at 350°F if I want a firmer base.

4. Can I Make This Dessert Gluten‑Free?

Absolutely. I just use gluten‑free graham crackers or cookies for the crust to make it gluten‑free.

5. Can I Use Homemade Whipped Cream Instead Of Cool Whip?

Yes, I can use homemade whipped cream, though it may not hold up as long as Cool Whip. It’s best when serving the dessert the same day.

Conclusion

I adore this Key Lime Lush as my go-to summer dessert—it’s fresh, vibrant, and always a hit without much fuss. The layers come together effortlessly, and the result is a visually stunning, tangy-sweet bar that disappears fast. Once it’s chilled and ready, each bite brings that perfect balance of tartness and sweetness I crave on warm days.