Elsa Sanchez Diaz, who lives in Oaxaca, has been visiting us. She loves to prepare desserts and one day I came home to find this delicious treat sitting on the kitchen counter, ready to cut for an after dinner delectable. If you’re calorie-watching, think twice! This recipe uses sweetened condensed milk.
1 – 12 oz. can evaporated milk (I use low-fat or non-fat)
1- 12 oz. can sweetened condensed milk
the juice of 4-6 fresh limes
2 tubes of Marias (approximately 24 cookies)
In a blender, combine the evaporated milk, sweetened condensed milk and lime juice. Blend until the mixture is very thick. The next instruction is counter-intuitive: if the mixture isn’t thick, then you need to add more lime juice. It should be the consistency of cake batter.
Layer a base of the Marias (cookies) in a large rectangular glass baking dish. Spoon the batter over the cookies to just cover them. The cookies should be touching. Add another layer of cookies, then spoon more batter to cover. Continue layering the cookies and spooning the batter until you reach the top of the dish. Cover with plastic wrap and freeze for at least 7 hours. Bring out and let sit for five minutes before cutting into squares. Serves 10-12.
Note: You can find Marias in the Mexican food section of the supermarket or at a Mexican specialty grocery store. If you can’t find the Marias, then you can substitute vanilla wafers.
Topping Options: Sprinkle with chopped nuts, banana slices, canned peaches or fresh fruit. I might make a gelatin using the canned peaches including the juices they’re packed in, and when it is semi-firm, pour it over the cake as a topping and freeze until it’s set up.