1-First, start with the crust by crushing 20 ounces of sandwich cookies into fine crumbs, then reserve 1 1/2 cups of the crumbs. Mix the remaining crumbs with 1/3 cup of melted unsalted butter and press the mixture firmly into the bottom of a 9×13-inch baking dish. This forms a sturdy base that holds up the layers beautifully. If you’re looking for more ideas, check out our banana pudding lush recipe for similar layering techniques.

2-Next, for the base cream cheese layer, beat 16 ounces of softened cream cheese until smooth, then blend in 6.8 ounces of instant vanilla pudding mix. Gradually add 2 cups of the heavy whipping cream (1 cup at a time), followed by 1 cup of key lime juice, mixing until smooth. Reserve 2/3 cup of this mixture and pour the rest over the crust, smoothing the top evenly.

3-Then, add the crumb layer by sprinkling the reserved 1 1/2 cups of cookie crumbs over the cream cheese layer for a nice crunch. For the tangy cream layer, whip the remaining 3 1/2 cups of heavy whipping cream with 1/2 cup of powdered sugar until medium peaks form. Set aside about 1/3 of the whipped cream, then fold the rest along with the zest of 1 lime into the reserved cream cheese mixture. Pour this over the crumb layer and smooth it out.

4-Finally, spread or pipe the reserved whipped cream over the top layer to finish. Refrigerate the entire dish for at least six hours or overnight to let everything set properly. This chilling time is crucial, as noted in the recipe summary, and the dessert can be served chilled or frozen for extra refreshment. For more inspiration on layered desserts, explore our key lime pie trifle for complementary ideas.