Key Lime Pie Salad Is Your New Obsession

recipesbook24

Discoverthe refreshing, creamy delight of Key Lime Pie Salad—a no-bake, easy-to-makedessert that's perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 15

Total Time 2

Servings: 8 people

Course: Dessert

Cuisine: American

Calories: 250

Here’s what you’ll need:

1 8 oz package cream cheese, softened – for that rich, tangy base that gives structure and depth
1 14 oz can sweetened condensed milk – adds creamy sweetness and smooth consistency
1/2 cup key lime juice – the zesty heart of this salad; fresh or bottled works
1 8 oz tub whipped topping (like Cool Whip), thawed – creates that light, fluffy texture we love
1 3.4 oz box instant vanilla pudding mix – helps stabilize the salad and adds a subtle vanilla note
1 cup crushed pineapple drained – offers juicy bursts of tropical sweetness
2 cups mini marshmallows – classic in retro salads adding soft chewiness and playful sweetness
1 tablespoon lime zest – for extra citrus flair and a pop of color
Graham cracker crumbs optional, for topping – adds a pie-like crunch and visual appeal

Ingredient Tips:

Key lime juice vs. regular lime juice: If you can find bottled key lime juice like Nellie & Joe’s, it’s worth it for the signature flavor. Otherwise, fresh lime juice works in a pinch.
Crushed pineapple: Make sure to drain it well to avoid watering down the salad.
Whipped topping: Let it thaw completely so it folds in smoothly without lumps.

Step-by-Step Instructions:

Beat the cream cheese until smooth.

In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s silky and lump-free. This is your creamy foundation, so take your time here.

Add sweetened condensed milk and key lime juice.

Pour in the condensed milk and lime juice, and mix until fully combined. You’ll start to smell that refreshing citrus aroma—already a good sign.

Mix in the vanilla pudding mix.

Sprinkle in the dry pudding mix and beat until everything is well incorporated. This step helps thicken the mixture and gives it that classic pudding pie flavor.

Fold in the whipped topping.

Gently fold in the thawed whipped topping using a spatula. This is where the fluffiness comes in—go slow to keep that airy texture intact.
Add pineapple, marshmallows, and lime zest.
Stir in the drained crushed pineapple, mini marshmallows, and lime zest. These add pops of sweetness, chew, and bright citrus flavor throughout the salad.

Chill the salad.

Cover the bowl and refrigerate for at least 1–2 hours. Chilling allows the flavors to blend and gives the salad its signature set-and-scoop texture.

Top and serve.

Right before serving, sprinkle graham cracker crumbs on top for a pie-like crunch. You can also garnish with a little extra lime zest or a dollop of whipped cream for a polished finish.

Bonus Tips:

Use a glass bowl for serving if you want to show off those creamy layers—it’s a crowd-pleaser!
Making ahead? This salad keeps well for up to 2 days in the fridge. Just wait to add the graham cracker topping until serving to keep it crisp.
Hosting a party? Portion the salad into small dessert cups for an easy, elegant presentation.

Nutrition Information (Per Serving):