Description
A refreshing, no-bake Mexican icebox cake featuring layers of Maria biscuits and a smooth strawberry-infused cream.
Ingredients
2 packets of Maria cakes
1 can (14oz) condensed milk
1 can (12oz) evaporated milk
1 cup of natural strawberries
Instructions
Step 1: Clean and hull the strawberries, then place them into a blender.
Step 2: Add the condensed milk and evaporated milk to the blender and process until completely smooth.
Step 3: In a rectangular glass dish, place a thin layer of the strawberry cream followed by a layer of Maria cookies.
Step 4: Continue layering the cream and cookies until all ingredients are used, finishing with a layer of cream on top.
Step 5: Refrigerate for at least 4 hours (ideally overnight) until the cookies have softened into a cake-like texture.
Notes
Ensure you chill the dish for at least 4 hours to allow the cookies to reach the correct consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: 285 kcal
- Sugar: 32g
- Sodium: 145mg
- Fat: 9.5g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5.2g
- Cholesterol: 25mg
