Carlota de limón is a classic Mexican no-bake icebox cake. It’s made from layers of Maria cookies soaked in a creamy, sweet-tart mixture of sweetened condensed milk, evaporated milk & lime juice.
Combine the sweetened condensed milk, evaporated milk, vanilla and salt in a blender.
Add about 1/4 cup to the bottom of a lined loaf pan.
Add a layer of Maria cookies.
Repeat, adding layers of the milk mixture and cookies until you reach the top of the pan.
Place your carlota in the fridge to chill overnight.
The next day, make the whipped cream topping.
Lift the carlota out of the pan using the parchment paper.
Top with your whipped cream mixture and lime slices.
Grab a slice and dig in!