Adapted from goya2.flightpath-staging.com
oz. reduced-fat cream cheese, at room temperature
limes, juiced (about ½ cup juice) and 2 tsp. freshly-grated lime zest, plus more zest for garnish, divided
can (14 oz.) Sweetened Condensed Milk
can (12 oz.) Evaporated Milk
pkg. (7 oz.) Maria Cookies
1. In large bowl, stir together cream cheese and 2 tsp. lime zest until blended. Using whisk, gradually whisk in condensed milk until blended. Whisk in evaporated milk and lime juice until smooth and thick. Using spoon, spread ½ cup cream cheese mixture on bottom of 8” glass baking dish. 2. Top cream cheese mixture with 9 Maria cookies, arranging in single layer. Gently spread cookies with about ¾ cup cream cheese mixture. Repeat layering 3 times more, using ¾ cup cream cheese mixture and 9 cookies per layer, ending with remaining cream cheese mixture. Cover cake with plastic wrap; transfer to refrigerator. Chill at least 8 hours, or overnight. Garnish cake with lime zest, if desired, before serving.