Recipe Background
Key Lime Delight balances tart key lime with a creamy filling over a toasty crust.
Key Lime Delight is an ode to the tangy-tart charm of citrus with a buttery undertone. The aroma from the baked oatmeal cookie crust greets you first, warm and toasty, forming a sturdy yet tender base. Its top is a smooth, creamy layer that mingles the tartness of key lime juice with the sweet indulgence of condensed milk. As you bite into it, you experience a delightful contrast: the slightly crispy crust giving way to the luscious, velvety filling.
The secret to this harmonious blend lies in the preparation of the crust. Cutting in the butter until the mixture is perfectly crumbly ensures a consistent bake, forming a golden-brown crust that holds together without overpowering the filling. It creates a balanced foundation ideal for the creamy, zesty layer on top.
Sharing this dessert is an experience itself. Its vibrant green hue, scattered with fresh berries, makes each slice a visual treat. The optional lime peel garnish adds a refreshing finish, complementing the dessert’s creamy richness with just a hint of bitterness. Enjoying Key Lime Delight is a journey of textures and bright flavors that dances between sweet and tart, promising to impress guests of any age.
Ingredients
- 1 (1-pound 1.5-ounce) package oatmeal cookie mix
- 1/2 cup firm butter or margarine
- 2 (14-ounce) cans sweetened condensed milk
- 3/4 cup key lime juice or lime juice
- 2 (8-ounce) containers frozen whipped topping thawed and divided
- 2 (6-ounce) containers yogurt key lime pie flavor
- green food coloring optional, to taste
- 1 tablespoon lime peel grated
- 1/2 cup fresh berries optional
Directions
- Preheat the oven to 350 degrees F.
- Spray the bottom and the sides of a 9x13-inch pan with cooking spray.
- Add the cookie mix and the butter in a large bowl.
- With a pastry blender or a fork, cut in the butter until the mixture is crumbly and coarse.
- Lightly press the crumb mixture into the bottom of the prepared pan.
- Bake the crust until golden-brown, about 10-12 minutes.
- In a large bowl, beat the condensed milk and the lime juice with an electric mixture on medium speed until smooth and thickened.
- Set 1 cup of the whipped topping aside and fold the remaining whipped topping, the yogurt, and the food coloring into the milk mixture.
- Spoon the yogurt mixture into the cooled crust.
- Cover and refrigerate the dessert until it is set, about 1 hour.
- Cut the dessert into squares.
- Garnish each serving with a dollop of the remaining whipped topping, the grated lime peel, and the fresh berries.
- Serve.
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