Mexican Lime Icebox Cake

by V & V Supremo Foods, Inc.

3.62

20 Min

Servings

ingredients

Lime icebox cake (Carlota de Limon) is a home-style Mexican dessert perfect for any time of the year. The creamy sweet-tart mixture made with our Supremo® Sour Cream, condensed milk, and lime juice runs between multiple layers of cookies, creating a delicious and impressive looking cake. If you are looking for a treat that will stand out at your next holiday gathering, this Mexican dessert is perfect for entertaining!

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Ingredients

1- 15 oz.

container Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1- 15 oz. container Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 (14 oz.) can

sweetened condensed milk

1 (14 oz.) can sweetened condensed milk
⅓ cup

fresh lime juice

⅓ cup fresh lime juice
2 pkg.

Galletas Marias (Mexican cookies)

2 pkg. Galletas Marias (Mexican cookies)

Garnish:

2

Marias cookies, crumbled
1 tsp.

lime zest
2

lime slices, cut into quarters

3 Steps to complete

1

Pour Sour Cream, condensed milk and lime juice in a blender, blend well.
2

Pour ½ cup of the blended cream mixture into an 8”x 8” glass baking dish to just cover the bottom. Top cream mixture with 9 Maria cookies, arranging in single layer; you may need to break some of the cookies to fill any spaces. Add ½ cup of the cream mixture to coat cookies, then use the back of a spoon to help smooth it out. Add another layer of cookies and so on repeating the layers 5 times more ending with remaining cream mixture.
3

Cover the baking dish and refrigerate overnight. Garnish cake with cookie crumbs, lime zest and limes before serving. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

7

INGREDIENTS:

1- 15 oz. container Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 (14 oz.) can sweetened condensed milk
⅓ cup fresh lime juice
2 pkg. Galletas Marias (Mexican cookies)

Garnish:

2 Marias cookies, crumbled
1 tsp. lime zest
2 lime slices, cut into quarters

DIRECTIONS:

1. Pour Sour Cream, condensed milk and lime juice in a blender, blend well.
2. Pour ½ cup of the blended cream mixture into an 8”x 8” glass baking dish to just cover the bottom. Top cream mixture with 9 Maria cookies, arranging in single layer; you may need to break some of the cookies to fill any spaces. Add ½ cup of the cream mixture to coat cookies, then use the back of a spoon to help smooth it out. Add another layer of cookies and so on repeating the layers 5 times more ending with remaining cream mixture.
3. Cover the baking dish and refrigerate overnight. Garnish cake with cookie crumbs, lime zest and limes before serving. Enjoy!

Mexican Lime Icebox Cake

Notes: