This is a favorite Mexican dessert. It's so easy to make and will become one of your favorites too!

Recipe Summary

prep:
20 mins
additional:
5 hrs
total:
5 hrs 20 mins
Servings:
12
Yield:
12 squares
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine condensed milk, evaporated milk, and lime juice in a bowl; beat with an electric mixer until well blended.

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  • Arrange a layer of Maria cookies in the bottom of a small baking dish. Cover with a layer of milk mixture. Repeat layers of cookies and milk mixture, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.

  • Cut into squares. Garnish with lime zest.

Nutrition Facts

217 calories; protein 5.9g; carbohydrates 34.2g; fat 6.9g; cholesterol 20.7mg; sodium 121.5mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
07/11/2019
This is an update to my previous review. If you have a blender, mix it in there for a while. Also, the Maria cookie folks have a recipe for this which also calls for 4 oz cream cheese at room temperature, and that should do the trick! Read More
(1)

Most helpful critical review

Rating: 2 stars
05/01/2018
5.1.18 Recipe directions tell you to cut into squares. I left this in the fridge overnight and it never firmed up. The recipe tells you to beat with an electric mixer until well blended which I did not until you reach a certain consistency. Layering this dessert was impossible because the Maria cookies floated to the top. It would seem to me that the milk mixture would need to be thicker for this to work. The cookies taste good and that's the only reason I'm giving this a 2-star rating but the milk mixture all puddled at the bottom of the dish just runny. Sorry for the bad review but I don t see how I could have made a mistake in preparing this dessert simply because of the simplicity of the recipe but this was a failure for me. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/11/2019
This is an update to my previous review. If you have a blender, mix it in there for a while. Also, the Maria cookie folks have a recipe for this which also calls for 4 oz cream cheese at room temperature, and that should do the trick! Read More
(1)
Rating: 5 stars
04/03/2019
Riquisimo!!!!!!!!!!!! Read More
(1)
Rating: 2 stars
05/01/2018
5.1.18 Recipe directions tell you to cut into squares. I left this in the fridge overnight and it never firmed up. The recipe tells you to beat with an electric mixer until well blended which I did not until you reach a certain consistency. Layering this dessert was impossible because the Maria cookies floated to the top. It would seem to me that the milk mixture would need to be thicker for this to work. The cookies taste good and that's the only reason I'm giving this a 2-star rating but the milk mixture all puddled at the bottom of the dish just runny. Sorry for the bad review but I don t see how I could have made a mistake in preparing this dessert simply because of the simplicity of the recipe but this was a failure for me. Read More
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Rating: 5 stars
08/16/2020
Light tasting, refreshing, and so easy with the right squeezer and Persian limes! I used a whisk and I measured what I was squeezing to get 3.5 to 4 oz of juice. After all some are juicier than others and the amount is critical...Less than that and the milk mixture won’t thicken right. I drizzled it in as I whisked. An 8x8 pan is perfect for 3x3 cookies or 9 per layer. I put a little cream down first and had enough to layer about 1 and a third packages of the cookies or 5-6 layers. I like it after a few hours when the cookies still have a little texture...and I liked it overnight when it had soaked into the cookies and had a more cake like look and texture. Read More