Mexican Lime Icebox Cake
This no-bake Mexican Lime Icebox Cake layers creamy lime filling with Maria cookies for a refreshing Carlota de Limón dessert perfect for summer gatherings.
Equipment
- 8x8-inch square baking dish
- Blender
- Parchment paper
- Plastic wrap
Ingredients
- 1 can (12 ounces) evaporated milk, cold
- 1 can (14 ounces) sweetened condensed milk, cold
- 3/4 cup fresh lime juice about 5 to 6 medium limes
- 1 teaspoon pure vanilla extract
- 2 packages (about 14 ounces) Maria cookies
- 1 tablespoon lime zest for garnish
Instructions
- Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two sides for easy removal.
- In a blender, combine evaporated milk, sweetened condensed milk, fresh lime juice, and vanilla extract. Blend on medium speed for 60 to 90 seconds until smooth and slightly thickened.
- Pour a thin layer of lime cream into the bottom of the prepared dish. Arrange a single layer of Maria cookies on top, breaking cookies to fill gaps.
- Repeat layering cream and cookies until all ingredients are used, ending with a smooth layer of cream on top. You should have 3 to 4 cookie layers.
- Cover tightly with plastic wrap and refrigerate for at least 5 hours, preferably overnight, until set and cookies have softened.
- Before serving, garnish with lime zest, optional whipped cream, and lime slices. Slice and serve chilled.
Notes
- Use fresh lime juice only for authentic flavor and proper thickening.
- Maria cookies can be substituted with vanilla wafers or graham crackers.
- For richer texture, fold 8 ounces softened cream cheese into filling before blending.
- Store covered in refrigerator for up to 3 days.