Carlota de Limon (Mexican Lime Icebox Cake)
Mexico's classic Carlota de Limon - a no-bake, creamy lime icebox cake that's perfect any time you need a quick and delicious dessert. Easy to make with pantry staple items.
Ingredients
- 3/4 cup lime juice, freshly squeezed
- 4 ounces cream cheese, room temperature half a block
- 12 ounce can evaporated milk, full fat
- 14 ounce can sweetened condensed milk, full fat
- 1 1/2 teaspoons vanilla extract
- 2 sleeves of Maria cookies substitute vanilla wafer, graham crackers or digestive cookies
- lime zest and slices to garnish
Instructions
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Add the first five ingredients (lime juice, cream cheese, evaporated milk, sweetened condensed milk and vanilla extract) to a blender and blend until creamy. You can also use a bowl and hand mixer like I did.
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Place a thin layer of the creamy filling to the bottom of an 8X8 baking dish or container followed by a layer of cookies. Continue alternating cream filling and cookies until you've laid four layers of cookies. Pour the remaining filling evenly over the top and cover the dish with plastic wrap, but don't press against the filling.
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Refrigerate at least four hours, best overnight.
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Remove the plastic wrap and garnish with zest. Pre-slice into nine even pieces and decorate with lime slices.
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Serve immediately.
Store in Refrigerator
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This keeps in the refrigerator a few days, if it lasts that long. I wouldn't freeze this as it's a quick dessert that's very easy to assemble.