NO BAKE DESSERT | Recipe For Carlota De Limon | Mexican Style Lime Ice Box Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk provides a dairy-free option with similar sweetness.

ladyfinger cookies

🥗Healthier: whole grain cookies

💰Cheaper: sponge cake

Whole grain cookies add fiber, while sponge cake is often more affordable.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is plant-based, while cornstarch is a common thickening agent.

Add coconut cookies to a bowl.

Use 1 can of evaporated milk and 1 can of sweetened condensed milk.

Measure 1/3 cup of fresh squeezed lime juice.

Add 2 teaspoons of freshly grated lime zest.

Add 4 ounces of softened cream cheese.

Add 2 teaspoons of Mexican vanilla extract.

Blend all ingredients together until creamy.

Pour the blended mixture into an 8 by 8 inch glass baking dish.

Layer the creamy mixture with coconut cookies, repeating until done.

Use between 15 to 18 cookies per layer, totaling four layers.

Top off with the remaining creamy mixture.

Cover the dish with cling film.

Refrigerate for at least 6 to 8 hours, preferably overnight.

After refrigeration, garnish with about 4 crushed coconut cookies.

Cut into the dessert to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens