Lime Charlotte Ice Box Cake

View of Lime Charlotte Ice Cream Cake Pie with yellow and orange flowers in the background.

Lime Charlotte Ice Box Cake

This easy icebox cake is the perfect spring or summer dessert. No baking, just layers of creamy goodness over cookies, then refrigerate or freeze for a deliciously refreshing dessert.

Course Dessert

Cuisine Mexican

Keyword Carlota de Limon, Charlotte Russe, Lime Charlotte, Lime Cheesecake, Lime Icebox Cake

Prep Time 15

Cook Time 0

Refrigeration 2

Total Time 2 15

Servings

Calories 296kcal

Author Michele @ Flavor Mosaic

Ingredients

1 (0.25 ounce) envelope unflavored gelatine
0.25 cup cold water
1.5 (4.9-ounce) packages Maria cookies
8 ounces cream cheese, softened
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
0.5 cups freshly squeezed lime juice
0.5 teaspoon vanilla extract
Zest from 1 lime

Instructions

Mix The Gelatin

Pour the cold water into a small bowl and add the gelatine. Let sit while you mix the other ingredients.

Make The Filling

In a blender combine the cream cheese, evaporated milk, sweetened condensed milk, lime juice, and vanilla. Blend for 30 seconds or until well blended and smooth. Pour the creamy mixture into a bowl.
Place the gelatin in the microwave for 15 seconds or until melted. Slowly pour the gelatin into the milk mixture while stirring well to combine. It should begin to thicken quickly.
Assemble the Icebox Cake
Place a layer of cookies on the bottom of the round springform pan.
Pour a layer of the milk over the cookies and spread evenly.
Place another layer of cookies over the milk layer and repeat until all the milk mixture has been used. The top layer should be a milk layer. Do not layer cookies on top. Sprinkle the top with lime zest.

Refrigerate

Cover with tinfoil and place in the refrigerator for 2 hours.

Video

Notes

For this dessert you will be layering the cookies, then milk, then cookies, and repeating. You can do very thin layers of the milk and get more cookie layers in, or you can make the milk mixture thicker and do only 2 or three cookie layers.
The top layer should be the milk mixture.
Be sure to use pure vanilla extract and not imitation extract. If you have Mexican vanilla, I would recommend using that.
You can decorate this any way you wish with candied lime slices, more cookies, cookies around the edges, you can be as creative as you want.
You can make this in a springform pan and then unmold and put cookies around the edges. Or you can line the pan with parchment paper and then lift the dessert out of the pan.

Nutrition