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–+ servings
key lime pie cookie pudding
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Key Lime Pie Cookie Pudding

Creamy and velvety key lime filling, coconut crisp cookies, and billowy whipped cream.
Course Dessert
Cuisine American
Keyword pudding, no bake, key lime, summer
Prep Time 20 minutes
17 hours
Servings 12
Author Molly Murphy

Ingredients

  • 8 oz cream cheese room temp
  • 14 oz can sweetened condensed milk
  • Zest of 3 limes plus more for topping
  • ½ cup key lime juice
  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar
  • 2 packages Tate's Bake Shop Coconut Crisp Cookies 7 oz (you can sub Nilla wafers)

For the top

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
US Customary - Metric

Instructions

  • Using a hand or stand mixer with the whisk attachment, cream together the cream cheese and sweetened condensed milk on medium speed until smooth. With a rubber spatula, scrape down the sides.
    8 oz cream cheese, 14 oz can sweetened condensed milk
  • Add the lime zest and juice and mix for 30 more seconds.
    Zest of 3 limes, ½ cup key lime juice
  • In a separate bowl using a hand or stand mixer with the whisk attachment add the heavy whipping cream and granulated sugar. Mix on high speed until light, fluffy, and smooth with stiff peaks, careful not to over whip. If you over whip add a dash of cream.
    2 cups heavy whipping cream, ¼ cup granulated sugar
  • Now working in thirds, fold a third of the whipped cream into the lime mixture and gently mix until evenly combined. Repeat until all the whipped cream has been mixed in.
  • To assemble, use a 9x13-inch baking dish, trifle bowl, or individual cups. Spread a thin, even layer of the filling on the bottom.
  • Add a layer of cookies on top, breaking them as needed to fully cover the surface.
    2 packages Tate's Bake Shop Coconut Crisp Cookies
  • Spread another layer of the filling on top, spread smooth, and place another layer of cookies on top.
  • Finish with a final layer of the lime filling and then top with the remaining whipped cream.
  • Gently wrap with plastic wrap and allow it to sit on the fridge for at least 6 and up to 24 hours to soften up. The longer the better.
  • When you are ready to serve, In a large bowl using a hand or stand mixer with the whisk attachment add the heavy whipping cream, vanilla, and granulated sugar. Mix on high speed until light, fluffy, and smooth with stiff peaks, careful not to over whip. If you over whip add a dash of cream.
    1 cup heavy whipping cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar
  • Gently spread the whipped cream mixture on top of the chilled pudding. Garnish with more lime zest and whatever crushed cookies you have left!