Mexican Lime Maria Ice Box Cake

Mexican Lime Maria Ice Box Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    oz. reduced-fat cream cheese, at room temperature

  • 4

    limes, juiced (about ½ cup juice) and 2 tsp. freshly-grated lime zest, plus more zest for garnish, divided

  • 1

    can (14 oz.) Sweetened Condensed Milk

  • 1

    can (12 oz.) Evaporated Milk

  • 1

    pkg. (7 oz.) Maria Cookies

Directions

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.


Nutrition

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