Mexican Lime Icebox Cake
Recipe type: Dessert
Cuisine: Mexican
Serves: 9
  • 1 12 fl. oz. can skim evaporated milk
  • 1 10 fl. oz. can light condensed milk
  • 1/2 cup lime juice
  • 2 packages of Maria cookies (about .5 lb/10 oz. or 40 cookies each)
  1. Pour condensed milk and evaporated milk in a blender. Turn blender on low and gradually add in lime juice while continuing to blend until mixture thickens. The mixture will get noticeably thicker once you are done adding the lime juice- it should coat the back of a spoon.
  2. Pour enough of the mixture into an 8 X 8 baking dish to just cover the bottom.
  3. One by one, dip the cookies into the mixture and layer them in the dish. You may need to break some of the cookies in half to cover the whole pan. Slightly push down on the cookies as you go as they will slightly float in the milk mixture.
  4. Continue dipping and layering until you have used up all the cookies.
  5. Pour the remaining mixture over the top of the cookies. Cover the baking dish and refrigerate overnight.
  6. Slice into squares with a sharp knife and serve with sliced strawberries on top.
You can find MarĂ­a cookies in the ethnic section of most grocery stores (Gamesa or Goya brands) or online:
Nutrition Information
Serving size: 1 square of 9 Calories: 385 Fat: 6.1 g Carbohydrates: 75.7 g Sugar: 44.7 g Fiber: 2.2 g Protein: 10.4 g
Recipe by 24 Carrot Life at