Key Lime Ice Box Cake

I discovered this recipe from Food 52, via Instagram. I took it to work, to celebrate my co-workers birthday and it was enjoyed by all!  A very quick and easy recipe to put together.

Key Lime Ice Box Cake

2          cans (14 oz.) sweetened condensed milk

2          cups heavy cream

1/2       lime juice (approx. 8 limes)

1          Tablespoon lime zest, plus more for decoration


Whisk together the condensed milk and heavy cream until combined, in a large bowl. Add the lime zest and juice. Whisk until thick, about 1 minute.

Spread one cup of the condensed milk mixture on the bottom of a deep dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers until dish is full, finishing with a layer of filling. Cover and chill at least 2 hours, or over night. The longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top.

**If I make this again, I will probably add more lime juice... but I am curious if that will make the consistency of the milk mixture a bit too thin.