In a large bowl, using an electric mixer, beat cream cheese until smooth and creamy. Add sweetened condensed milk and mix until fully combined. Using a rubber spatula, stir in key lime juice, 1 tablespoon lime zest and vanilla. Stir until combined and thick. Refrigerate until ready to use.

Cut sliced pound cake into cubes. To a medium (3- to 4-qt.) trifle dish, add a layer of crushed graham crackers to coat the bottom. Add a layer of cubed pound cake. Top pound cake with a layer of key lime filling and then a layer of whipped topping. Repeat layers until dish is full, finishing with whipped topping and sprinkling 1/4 cup crushed graham crackers over top.

Cover and refrigerate at least 3 hours or up to overnight. When ready to serve, decorate top with sliced lime rounds.

TIP If you can't find key lime juice, fresh lime juice is a great substitute and will still give a bright, tangy flavor.

Source: Hannaford fresh Magazine, May June 2025