Description

These delightful Key Lime Pie Rice Krispie Treats offer a harmonious blend of textures and flavors. A crisp, chewy Rice Krispie cereal base provides a satisfying foundation, topped with a vibrant, tangy key lime filling that is both creamy and refreshing. A light, airy whipped topping crowns the dessert, finished with a sprinkle of toasted coconut and a fresh lime slice for an added touch of zest and visual appeal. This no-bake treat delivers a sweet and tart experience in every bite.

Ingredients

Scale

*For the Rice Krispie Base:*
6 cups Rice Krispies cereal
3 tablespoons unsalted butter
1 (10 ounce) bag mini marshmallows
*For the Key Lime Layer:*
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice (freshly squeezed recommended)
1 tablespoon lime zest
2–3 drops green food coloring (optional)
*For the Whipped Topping:*
1 1/2 cups heavy cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
*For Garnish:*
1/4 cup toasted shredded coconut
2–3 key limes, sliced

Cook Mode Prevent your screen from going dark

Instructions

**Prepare the Rice Krispie Base:** Grease a 9×13 inch baking dish with butter or line with parchment paper. In a large pot, melt butter over low heat. Add marshmallows and stir until completely melted and smooth. Remove from heat. Add Rice Krispies cereal and stir until evenly coated. Press the mixture firmly and evenly into the prepared baking dish. Set aside to cool.
**Make the Key Lime Layer:** In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until well combined. Stir in the key lime juice and lime zest. If desired, add green food coloring a drop at a time until the desired light green hue is achieved. Pour the key lime mixture over the cooled Rice Krispie base and spread evenly.
**Add the Whipped Topping:** In a separate large bowl, using an electric mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently spread the whipped topping over the key lime layer.
**Chill and Garnish:** Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm. Once chilled, cut into squares. Garnish each square with a sprinkle of toasted shredded coconut and a thin slice of key lime before serving.

Notes

For the most authentic flavor, use freshly squeezed key lime juice. Bottled key lime juice can be used in a pinch.

Ensure your cream cheese is at room temperature for a smooth, lump-free key lime layer.

Chill the treats thoroughly before cutting to achieve clean, defined squares.

To toast coconut, spread it in a single layer on a baking sheet and bake at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch carefully as it can burn quickly.

Prep Time: 30 minutes

Nutrition

Calories: 320
Fat: 18g
Carbohydrates: 40g
Protein: 4g