A creamy Key Lime Pie Salad made with Jell-O, sweetened condensed milk, Cool Whip, marshmallows, and graham crackers. Sweet, tart, and fluffy.
I wasn’t planning to make this Key Lime Pie Salad. Like, at all. If I’m being totally honest, I was aiming for something completely different that day—maybe brownies or some kind of sheet cake. But you know how life loves to laugh at your plans, right?
It was my cousin’s backyard cookout. Hot, humid, and chaotic in the way family gatherings always are. You think you’ll have time to bake, but then the baby won’t nap, the dog gets into something suspicious in the yard, and suddenly you’re staring at the clock with absolutely no dessert and no time to fix that.
Cue me, panic-scrolling through my phone, half-sure I’d end up bringing store-bought cookies again. But then—Key Lime Pie Salad. I had most of the stuff. Sweetened condensed milk? Yep. Lime Jell-O? Weirdly, yes. Marshmallows? Always. It felt like a stretch, honestly, but I went for it.
And you know what? It was a hit. Like, people-asking-for-the-recipe kind of hit. My aunt said it tasted like those vintage Jell-O salads from the 70s “but actually good.” My cousin thought it was a new version of ambrosia. I just kept eating it straight out of the bowl with a spoon, completely ignoring the paper plates. No regrets.
Why You’ll Love This Key Lime Pie Salad Recipe?
Look, I’m not saying this Key Lime Pie Salad will change your life. But it might change how you feel about dessert salads. It’s creamy, it’s citrusy, and it’s ridiculously easy. Like, 10-minute prep easy. No baking. No mixers. No sweating over whether your pie crust is shrinking (because there’s no pie crust to shrink).
And the flavor? It actually hits that key lime pie spot. Tart but sweet. Fluffy but rich. It’s light enough to not feel guilty going back for seconds, but still decadent enough that it doesn’t feel like a lazy dessert—even though, let’s be honest, it is kind of lazy in the best way.
Plus, there’s just something weirdly nostalgic about it. Like something you’d expect to see at a summer potluck in the 90s, right next to the pasta salad and those little cocktail weenies in BBQ sauce.
Ingredient Notes:
You’re not making crème brûlée here. This is easy stuff. But here’s the scoop on what goes into this Key Lime Pie Salad:
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Sweetened Condensed Milk – Thick, sweet, and kind of magical. You don’t even need extra sugar because this does all the heavy lifting.
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Lime Jell-O – Okay, it’s not
fancybut it gives the salad its color and that unmistakable lime punch. -
Key Lime Juice + Zest – If you can get your hands on actual Key limes, great. If not, bottled is fine. I’ve used both, and honestly… some days I can’t tell the difference.
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Cool Whip – Don’t overthink it. Cool Whip makes this salad fluffy and foolproof. Real whipped cream works too but needs a little stabilizing if you’re making it ahead.
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Mini Marshmallows – Yes, eight cups is a lot. Yes, it’s correct. Trust the process.
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Graham Crackers – The pie crust stand-in. You break ’em up and fold half in, then scatter the rest on top so it looks intentional. Like you tried. Even if you didn’t.
How To Make Key Lime Pie Salad?
Step 1: Make the creamy base
Grab your biggest mixing bowl. Whisk together the condensed milk, lime Jell-O powder, lime juice, and zest. The color will look borderline neon—don’t worry, that’s part of the fun. It should be smooth and a little thick.
Step 2: Fold in the fluff
Gently add the Cool Whip. I mean gently. Don’t beat it like you’re mad at it. Just fold until it’s combined. Then stir in the marshmallows and half the graham cracker pieces. You want them coated but not crushed.
Step 3: Chill
Cover it and stick it in the fridge for at least an hour. You can totally do this the night before. I’ve even left it overnight when I forgot about it (whoops) and it was still awesome. The marshmallows get all soft and dreamy.
Step 4: Garnish and serve
Right before serving, add the rest of the graham crackers and a little lime zest on top. It makes it look way fancier than it actually is. Then serve it up and try not to eat half the bowl before your guests get to it. (I have failed at this. Twice.)
Want To Save This Recipe?
Storage Options:
This Key Lime Pie Salad will keep in the fridge for about 3 days. Just keep it covered so it doesn’t dry out or get weird. The marshmallows will soften more over time, which honestly makes it even better on day two. Freezing? Eh, wouldn’t do it. The texture turns odd and the graham crackers go mushy in a way that feels kinda sad.
Variations and Substitutions:
You don’t have to follow this thing to the letter. I mean, you can, but nobody’s watching.
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No Key limes? Use regular limes. No one will riot.
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Want more tang? Add a little lemon juice or even a pinch of salt. Sounds weird, but it works.
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No Cool Whip? Go with whipped cream, but stabilize it or it’ll melt. I’ve used a mix of both in a pinch.
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Add fruit? Totally. Chopped strawberries or mandarin oranges are great.
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Swap the crackers? Vanilla wafers or shortbread cookies bring a fun twist. I wouldn’t go with Oreos, though. That’s a different vibe.
What to Serve with Key Lime Pie Salad?
This stuff goes with pretty much anything, but here’s what I usually pair it with:
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BBQ chicken or pulled pork – That sweet/tangy contrast is gold.
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Grilled burgers – You’ve got savory in one hand, lime fluff in the other. It works.
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Icy drinks – Lemonade, mojitos, lime spritzers… pick your poison.
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Your couch and a spoon – Let’s be real, this is a solo snack moment too.
Frequently Asked Questions:
Can I make Key Lime Pie Salad ahead of time?
Yes! And you should. The longer it chills, the better it gets. Just wait to top it with the extra graham crackers until you’re ready to serve or they’ll go soft.
Does it really taste like key lime pie?
Honestly? Yeah. It’s not identical, but the flavors are all there. Bright lime, creamy filling, and the graham crunch. It’s like pie’s fun younger cousin who shows up in a sundress and flip-flops.
Is it weird to call this a salad?
Oh absolutely. But that’s half the fun. It’s sweet, it’s fluffy, it’s got no lettuce. It’s more “retro potluck nostalgia” than “nutrition.” Lean in.
Look, I’m not saying this Key Lime Pie Salad is the most sophisticated dessert in the world. It’s not gonna win you a Michelin star. But it will win you compliments, happy guests, and maybe a few recipe requests. It’s easy, it’s breezy, it’s got that perfect mix of sweet and tart, and honestly? It just makes people smile.
And that’s kinda the whole point, right?
So if you make it, let me know how it goes. Did you eat it straight from the bowl? Add coconut? Accidentally eat half of it before the party started?
Same.
Can’t wait to hear your version of this delicious mess.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Key Lime Pie Salad
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 3 oz package lime-flavored gelatin (such as Jell-O®)
- 1½ teaspoons grated Key lime zest plus more for garnish
- ½ cup Key lime juice
- 1 8 oz container frozen whipped topping, thawed (such as Cool Whip®)
- 8 cups miniature marshmallows
- 3 sheets graham crackers broken into ½-inch pieces (divided)
Instructions
Prepare the Base Mixture
- In a large mixing bowl, combine the sweetened condensed milk, lime gelatin powder, grated Key lime zest, and fresh Key lime juice. Whisk thoroughly until the mixture is smooth and well incorporated.
Incorporate Whipped Topping and Add-Ins
- Gently fold in the thawed whipped topping until the mixture is light and evenly blended. Add the miniature marshmallows and approximately two-thirds of the broken graham cracker pieces. Continue folding until all ingredients are evenly distributed without deflating the whipped topping.
Chill the Mixture
- Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least one hour, allowing the mixture to set and the flavors to meld. The salad should take on a light, mousse-like consistency.
Garnish and Serve
- Prior to serving, transfer the mixture to a serving dish or bowl. Garnish with the remaining graham cracker pieces and additional lime zest if desired. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
