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Mexican Lime Maria Ice Box Cake


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Rate this recipe 3.9/5 (125 Votes)


  • 4 oz. reduced-fat cream cheese, at room temperature
  • 4 limes, juiced (about 1/2 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


Servings 12
Adapted from


Step 1

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.

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