Blackberry-Key Lime Trifle

By DreiFromBK

To create this refreshing summer dessert, we make a no-cook pudding with fresh lime juice, sugar, cream cheese, condensed milk, and a secret ingredient: instant vanilla pudding. After the pudding has thickened and chilled in the fridge, we layer it with graham crackers and plump fresh blackberries. Decorated with fresh lime slices, this trifle makes for an impressive end to any meal.

Ingredients

• Serves 12
• Ingredients
• 1/4 cup (1 3/4 ounces) granulated sugar
• 1 tablespoon grated lime zest plus 1 cup juice (8 limes), plus 5 limes sliced 1/8 inch thick
• 8 ounces cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/3 cup instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 12 whole graham crackers, broken in half
• 1 recipe Large-Batch Lightly Sweetened Whipped Cream (see related content)
• 30 ounces (6 cups) blackberries

Details

Adapted from cookscountry.com

Preparation

Step 1

FOR THE FILLING: Process sugar and lime zest in food processor until sugar turns bright green, about 30 seconds. Set aside 2 teaspoons lime sugar. Add cream cheese to remaining lime sugar and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, add lime juice and vanilla and process until thoroughly combined, about 30 seconds. Transfer custard to bowl, cover with plastic wrap, and refrigerate until thickened, about 1 hour.

TO ASSEMBLE: Shingle 12 cracker halves along bottom of 3 1/2-quart trifle dish or glass bowl. Arrange half of lime slices upright around bottom of dish, wedged between cracker halves and wall of dish. Spread 1 1/2 cups custard in even layer over cracker halves, followed by 2 cups whipped cream. Sprinkle 5 cups blackberries in even layer over whipped cream. Shingle 11 cracker halves over blackberries along edge of trifle and place remaining 1 cracker half in center. Arrange remaining lime slices upright around dish. Spread remaining custard over cracker halves, followed by remaining 2 cups whipped cream. Cover with plastic and refrigerate for at least 6 hours or up to 24 hours. Just before serving, arrange remaining 1 cup blackberries in center of trifle and sprinkle top of trifle with reserved lime sugar.