Key Lime Pie Angel Trifle

🧂 Ingredients

• 16 oz. Angel Food Cake

  cut into one-inch cubes
• 8 oz. pkg. cream cheese

  softened
• 1 1/2 cups powdered sugar

  (confectioners' sugar)
• 16 oz. container Cool Whip

  or other non-dairy whipped topping, thawed
• 42 oz. can Key Lime Pie filling

  (two 21-ounce cans)

Instructions

• 1 TO MAKE IN A 9X13" BAKING DISH:
• 2 Cut Angel Food Cake Mixture into one-inch cubes; set aside.
• 3 In a large mixing bowl, beat cream cheese and confectioners’ sugar with an
  electric mixer until smooth.
• 4 Add half of the Cool Whip and beat again with electric mixer.
• 5 Gently fold the cake cubes into the cream cheese mixture.
• 6 Stir until well mixed but don’t stir so hard that the cake cubes turn into
  crumbs!
• 7 Spread mixture evenly into an ungreased 9×13” glass baking dish.
• 8 Top with both cans of Key Lime pie filling.
• 9 Spread remaining whipped topping over top in a huge round mound.
• 10 Decorate top with fresh lime slices and maraschino cherries, if desired.
• 11 (Rinse and pat the cherries dry before using).
• 12 Cover and refrigerate at least two hours before cutting into squares. 
• 13 TO MAKE IN A TRIFLE DISH: 
• 14 Spread half of the angel food cake mixture into a trifle dish.
• 15 Spoon one can of Key Lime pie filling over top.
• 16 Spread remaining angel food cake mixture on top of the Key Lime pie filling.
• 17 Top with remaining can of Key Lime pie filling.
• 18 Spoon remaining whipped topping in center of the trifle dish leaving at least a
  two-inch border around the outside edge.
• 19 Place lime slices and maraschino cherries in the center of the whipped topping
  for garnish, if desired.
• 20 Refrigerate at least 2 hours or until ready to serve.

Nutrition Info