I would say that most of my family is completely cuckoo for Key Lime Pie. And I get it — the cool and creamy bite followed by zing of citrus — yum. But it’s not something I make at home much, or well, ever; it’s just something we order at restaurants. But I think this Key Lime Icebox Cake changes all that. See, it has the impossibly easy and almost magic quality of icebox cakes (where graham crackers soften into something indistinguishable from cake) and all the flavor you love from Key Lime Pie. Refreshing, creamy, and light, this is a dream of a summer treat but works just as well any other time of year. (Judging by how my family gobbled this up, I doubt anyone will be complaining about when you serve it.)

If you haven’t made an icebox cake before, you’re in for a real treat. The first time I made one I was seriously amazed! You basically are using graham crackers for your cake layer and as they sit with the filling and topping overnight, they soften into something that is truly so cake-like that you won’t be able to tell the difference. For this particular icebox cake, you’re going to need a box of graham crackers, some heavy cream, vanilla extract, powdered sugar, sweetened condensed milk, and some key lime juice and zest.

Can’t find key limes? It’s okay, they can be hard to find. Just substitute lemon juice and lime juice in equal portions.

You’ll start by whisking together the sweetened condensed milk with the key lime juice and lime zest…

… and then folding in some whipped cream (which you beat in a separate bowl until stiff peaks form).

Then you’ll lay down a layer of graham crackers in a baking dish and top it with the key lime/sweetened condensed milk/whipped cream mixture and repeat those layers again.

Whip up the rest of that whipped cream (this time with the powdered sugar) and spread that over the final layer of graham crackers, and set the whole thing to chill in the fridge overnight.

When you pull it out the next day and slice into it, you won’t have crunchy graham crackers anymore. They’ll have absorbed some of the moisture from the rest of the components and softened into layers that are incredibly cake-like. It’s thin cake, but still soft and chewy and supportive of all the creaminess above and below them.

I love a simple-to-make dessert that’s still delicious and this certainly fits the bill. It’s easy, but if you’re looking to save a little extra time, you can absolutely substitute some frozen (and thawed!) whipped topping for the whipped cream. Sometimes it’s nice when things are even easier, after all.