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Strawberry icebox cake

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Prep Time 15 minutes
Refrigeration Time: 4 hours
Total Time 4 hours 15 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 60 maria type cookies, approximately
  • 1 can (12.40 oz) (380 gr) condensed milk
  • 1 can (12.17 fl oz) (360 ml) evaporated milk
  • 1/2 pack (3.18 oz) (90 gr) cream cheese
  • 10 fresh strawberries, rinsed and stemless
  • The juice of 7 limes
  • Fresh strawberries, silced, for decorating

Method
 

  1. In a blender or food processor, add the condensed milk, evaporated milk, cream cheese, strawberries, and lemon juice. Blend for approximately 30 seconds until smooth.
  2. To assemble the icebox cake, pour a little of the mixture into a 13 inches x 9 inches (33 cm by 22 cm) deep rectangular dish and spread it evenly with a spoon. Then arrange a layer of one-third of the Maria cookies on top. If necessary, the cookies can be cut to fit the pan. Add one-third of the remaining mixture on top and spread it with a spoon to cover all the cookies.
  3. Repeat the same process until you have three layers of cookies and three layers of mixture. Finally, place the sliced strawberries on top to decorate. Cover the dish with plastic wrap and refrigerate the icebox cake for at least 4 hours or preferably overnight. Keep refrigerated before serving and eat cold.

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