Lemon and lime juiceFrom 2 lemons and 6 limes¾ cups
Unflavored gelatinMakes the dessert firm without changing flavor; optional1 envelope
Cream cheeseAt room temperature1 block
Evaporated milk1
Sweetened condensed milk1
Mexican vanilla blend2 tsp
Maria's cookies1½
Steps
1
Squeeze the juice from lemons and limes, collecting 3/4 cup total. Set aside.
2
Pour 1/4 cup of the juice into a bowl and dissolve the gelatin packet into it, stirring until fully combined.
3
Allow the gelatin mixture to sit for about 5 minutes until it thickens and blooms.
4
Microwave the gelatin mixture for 15 seconds to liquefy it.
5
Add the room-temperature cream cheese, evaporated milk, sweetened condensed milk, and vanilla blend to a blender. Mix on low speed until smooth and well combined.
6
Slowly pour in the remaining lemon-lime juice while blending, mixing until fully incorporated.
7
In a baking dish, create alternating layers: spread a thin layer of the mixture, then add a layer of Maria's cookies, and repeat until all ingredients are used.
8
Smooth the top layer, cover the dish, and refrigerate for at least 4 hours or overnight.
9
Before serving, garnish with cookie crumbs, lemon zest, and lemon and lime wedges.
PrimedTableBETA
