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Mexican Lime Maria Icebox Cake

  • 4 oz. reduced-fat cream cheese, at room temperature
  • 1 can (14 oz.) GOYA® Sweetened Condensed Milk
  • 1 can (12 oz.) GOYA® Evaporated Milk
  • ½ cup of lime juice, plus 2 tsp. of lime zest (about 4 limes), plus more zest for garnish
  • 1 pkg. (7 oz.) GOYA® Maria Cookies
  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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