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Key Lime Pie Lush

Key Lime Pie Lush is tart and sweet and incredibly easy to make! Perfect for summer entertaining, this 5 layer dessert is refreshingly delicious and can be served chilled or frozen.
Course Dessert
Cuisine American
Keyword key lime pie lasagna, key lime pie lush
Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 6 hours
Servings 16
Calories 648kcal
Author Trish - Mom On Timeout


For the crust:

  • 20 ounces double stuffed Golden Oreos family sized package
  • cup unsalted butter melted

For the filling:

  • 16 ounces cream cheese softened
  • 6.8 ounces instant vanilla pudding mix (2) 3.4 ounce packages
  • 5 1/2 cups heavy whipping cream divided
  • 1 cup key lime juice fresh or bottled
  • ½ cup powdered sugar
  • zest of 1 lime


Oreo Crust

  • Place the oreos in a food processor and pulse to form crumbs. Reserve 1 and ½ cups of the cookie crumbs, set aside.
  • Mix the remaining crumbs with the melted butter. Press this mixture into the bottom of a 9x13 baking dish, set aside.


  • Place the cream cheese in the body of a stand mixer with the paddle attachment. Mix until smooth with no lumps. Add in the pudding mix and mix to combine.
  • Add 1 cup of the cream and mix on slow speed until combined. Add 1 more cup of heavy cream, mix on slow to combine. Add in the key lime juice, mix on slow speed until combined and smooth, scrape down the sides as needed. Reserve ⅔ cup of this mixture.
  • Pour the remaining cream cheese mixture on top of the cookie crust and smooth it out with a spatula. Evenly spread the remaining cookie crumbs on top.
  • In the body of a stand mixer add the remaining 3 & ½ cups of the heavy cream and the powdered sugar. Using the whisk attachment, whip the cream and sugar starting on low speed and gradually increasing in speed to medium to form medium peaks. Take out about ⅓ of the whipped cream and set aside.
  • Fold the remaining whipped cream into the remaining ⅔ cup of the cream cheese mixture along with the lime zest. Pour this on top of the cookie crumbs in the baking dish, smooth out the top.
  • Top the whole thing with the remaining whipped cream. You can smooth it over the top or pipe a decoration on top like seen in the photos. Let it set in the fridge for at least 6 hours, or up to overnight.


This Key Lime Pie Lush can also be frozen, cut and served for an even more refreshing treat!
Alternatively, you could make a Nilla wafer crust or the graham cracker crust I use for my key lime pie recipe. You will need to double the crust recipes.

Tools Needed


Calories: 648kcal | Carbohydrates: 45g | Protein: 5g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 153mg | Sodium: 323mg | Potassium: 153mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1709IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg