This Lime Lush Dessert is smooth, rich, light, and there’s no cooking involved.

It’s super easy and perfect for summer get togethers. We love layered desserts. Some call them a dessert lasagna, dream dessert or a lush. So many different names for this kind of dessert, but one thing we can agree on is that they’re delicious! They’re the perfect dessert in the Spring and Summer because they are served chilled and they can feed a crowd. This Lime Lush is so good! My family sure loved it, and I think yours will too!

The hardest part about this lovely dessert is waiting for it to chill in the fridge…haha…so basically it’s easy…easy and delicious!

What you need to make Lime Lush Dessert:

ginger snap or graham cracker cookie crumbs
butter
sugar
whipped topping
cream cheese
powdered sugar
lime jello
water
fresh lime juice
milk

How to make Lime Lush Dessert:

If baking the crust: Preheat oven to 350 degrees.
Blend cookies: In a food processor, add the cookies of choice and the granulated sugar. Process the cookies and sugar until they turn to crumbs. Stream in the melted butter into the top of the food processor, and continue mixing until well combined.
Press crust into pan: Press the cookie crumbs into the bottom of 9×13 inch pan. This crust can either be baked, or a no bake crust. For a baked crust: bake for 10-15 minutes or until golden. Let it cool completely. For a No Bake Crust: simply refrigerate for 1 hour until firm.
Beat whipped topping: Using an electric mixer, mix together 2 cups whipped topping, cream cheese and powdered sugar. Mix until smooth and spread over the cooled crust.
Combine lime layer: In a new bowl combine the lime jello powder, lime juice with the hot water (as directed on the package). Mix well to combine. Add in the milk and continue mixing until combined. Refrigerate in the bowl for 5-10 minutes to thicken. Spread this layer over the cream cheese layer.
Cool: Cover tightly with plastic wrap and refrigerate for 2 hours or until ready to serve.
Top and garnish: Right before serving, top with remaining whipped topping, and garnish with a slice of lime. Enjoy!
You can refrigerate and cover any leftovers.

How to store Lime Lush Dessert:

If you happen to have leftovers from this delicious dessert just keep them in their pan, cover, and store in the fridge. It will stay good for around three days!

Tips and Tricks:

For the cream cheese layer: if you want the cool whip to stay light and fluffy, mix the cream cheese and whipped cream together until whipped and combined well, then fold in the thawed Cool Whip. This will keep it’s airy texture and keep it from completely deflating.
Use a blender or food processor to make fine cookie crumbs. If you like the cookie crust to be more chunky, you can roll them in a plastic bag with a rolling pin.
It’s best to let it chill for 2+ hours so that it can firm up. This chill time makes it easier to cut into neat squares for serving.

No bake vs. baking Lime Lush Dessert:

For the most part, these desserts are no bake which is awesome. The cookie crust on this dessert can either be baked or no bake. I ended up baking it because I think it stays together better, but depending on the time of year, a no bake crust might just be the way to go, especially if it’s too hot outside. If you choose to do a no bake crust, simply refrigerate it for 1 hour until it’s firm.

What to serve Lime Lush Dessert with:

This lime lush dessert pretty much goes with everything. For some reason, we love lemon or lime desserts with Mexican food. In that case, this dessert would be awesome with:

Serving Lime Dessert:

This dessert is perfect for feeding a big group because it’s so easy to make, and you can cut it into smaller or bigger pieces depending on how many people you need to serve. It’s perfect for a hot summer day. Everyone is going to love it!

Lime Lush Dessert

If you love layered desserts, you will love this lime lush dessert. We made it with a gingersnap cookie crust, but you can make it with your graham crackers or your favorite crushed cookies

Author Kami | NoBiggie.net

Ingredients

2 cups cookie crumbs ginger snaps, or graham crackers
1/2 cup butter melted
1/4 cup sugar
16 oz. whipped topping thawed and divided
1 8oz. package cream cheese softened
1 cup powdered sugar
1 small package lime jello
water listed on Jello Package
1 teaspoon fresh lime juice
2 cups milk

Instructions

If baking the crust: Preheat oven to 350 degrees.
In a food processor, add the cookies of choice and the granulated sugar. Process the cookies and sugar until they turn to crumbs. Stream in the melted butter into the top of the food processor, and continue mixing until well combined.
Press the cookie crumbs into the bottom of 9x13 inch pan. This crust can either be baked, or a no bake crust. For a baked crust: bake for 10-15 minutes or until golden. Let it cool completely. For a No Bake Crust: simply refrigerate for 1 hour until firm.
Using an electric mixer, mix together 2 cups whipped topping, cream cheese and powdered sugar. Mix until smooth and spread over the cooled crust.
In a new bowl combine the lime jello powder, lime juice with the hot water (as directed on the package). Mix well to combine. Add in the milk and continue mixing until combined. Refrigerate in the bowl for 5-10 minutes to thicken. Spread this layer over the cream cheese layer.
Cover tightly with plastic wrap and refrigerate for 2 hours or until ready to serve.
Right before serving, top with remaining whipped topping, and garnish with a slice of lime. Enjoy!
You can refrigerate and cover any leftovers.