Spring is in the air, and with it comes an avalanche of citrus recipes. Why? Because they are so fresh and bright and taste like sunshine.
At least, that’s my theory!
I love this time of year. For the smell of new growth, the warmth of a hot sun, the sounds of the birds chirping, and the mandatory ice cream fest that happens the second I even think about starting to sweat.
I went ahead and combined key lime pie with frozen ice cream goodness in this simple crunch cake and you are going to love it!
First up, grab your ingredients. You’ll need granola bars, butter, flour and brown sugar for the crust. The filling is just whipped topping, sweetened condensed milk, lime juice, and lime zest. Go ahead and grab key limes at the store (not the giant normal variety you see in these pictures). My entire town was on a key lime strike at the time of photographing this goodness, so you’re stuck with looking at my pitiful overgrown limes.
Whiz up the granola bars in a food processor and then mix half of the crumbs with some flour, butter, and brown sugar.
Go ahead and press that into an 8x8-inch baking dish lined with parchment paper. This will be your most tasty crust of goodness.
Bake it for 10 minutes and you’ll have this bit of deliciousness. Let it cool.
Grab a big bowl and a wooden spoon and start stirring together your whipped topping, condensed milk, lime juice and lime zest. This is easy stuff.
Spread it over the cooled crust and top with the remaining half of the granola bar crumbs.
Pop all that in your freezer for 4 hours or so.
I like to serve this with a big ol’ dollop of whipped cream and a little lime wedge.