It's been hot here the last couple of weeks; spring (the hottest season of the year here) has definitely arrived. I got a yen for this super refreshing lime cake, so I made it this evening -- then I thought to share the recipe with you here. Can't wait to eat it, topped with fresh black raspberries, tomorrow midday! It is so good ... you won't believe how easy a recipe it is. Real Mexican cooking doesn't generally make use of a lot of convenience foods (canned / frozen / packaged / etc.), but this is one exception. I don't remember exactly where I got this recipe; I believe it was from a student, ages ago.
See more of my recipes.
No-Bake Lime Cake
1 cup fresh lime juice
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
About 50 packaged cookies (use Mexican "maria" cookies or any thin, bland, dry cookie such as vanilla wafers)
Makes about 8 servings in 10 minutes of prep time (plus several hours in fridge).
Blend the two types of milk with the lime juice until well combined. In a bottom of 9-inch round baking dish (or other shape of similar volume), place a layer of cookies. Cover as much of the bottom of the dish as you can. (You may need to break some of the cookies and use little pieces to fit between the whole ones.) Pour about one fifth of the milk/juice mixture over the cookies and spread evenly. Repeat layers of cookies and milk mixture until ingredients run out. Have the top layer be milk mixture. Cover and refrigerate several hours or overnight. The liquid will be absorbed, leaving layers of softened cookies interspersed with creamy sweet goodness. When ready to serve, cut into wedges or squares. Eat plain or top with fresh or canned fruit.
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