No Bake Creamy Lime Refrigerator Cake Food

4 MINUTE NO BAKE LEMON/LIME FRIDGE CAKE RECIPE

Steps:

• In a bowl, lay a layer of biscuits side by side, loosely covering the surface.
• In a food processor, whip the cream until it stands at stiff peaks (Thermomix®: about 40 seconds/speed 4 with a butterfly whisk) Don't over-whip
• Add the condensed milk and lime (or lemon) juice, whisk briefly to mix. Again, don't over whip
• Scoop half the cream mixture on top of the biscuits
• Lay another layer of biscuits on the cream mixture
• Top off with the rest of the cream.
• Spread the mixture so that it is flat, then cover and refrigerate.
• The longer you can leave it the better. I like to make it a day in advance, but a couple of hours is sufficient
• Decorate with fruit

NO-BAKE CREAMY LIME REFRIGERATOR CAKE

Steps:

• Gather the ingredients.
• Mix the freshly-squeezed lime juice, the evaporated milk, and the condensed milk thoroughly, either in a blender , with an electric mixer or with a vigorously-wielded whisk.
• Cover the bottom of a 9-inch round baking pan (or another shape of similar volume-see notes below) with a layer of Maria cookies. Feel free to break some of the cookies to fit into nooks and crannies, but don't obsess over this; as long as the bottom of the pan is reasonably covered, you're good.
• Pour about one-fifth of the milk/juice mixture over the cookies, spreading it out evenly with a spoon or rubber spatula.
• Gently place another layer of cookies over this. Follow that by about a fourth of the remaining milk mixture. Repeat layering of cookies and mixture until these ingredients run out, making sure to end with a creamy layer.
• If you would like to decorate your cake, grate a little lime peel (green part only, no pith) over the top.
• Gently tap the dish on the table or counter a few times to eliminate any big air bubbles and settle the layers. Cover with plastic wrap or a lid and refrigerate overnight or for at least 6 hours.
• To serve, cut cake into wedges or squares and use a spatula to remove each piece from the pan. The once-dry cookies will have absorbed most of the liquid, turning everything into a moist cake-like block of creamy citrus goodness.
• Enjoy!

NO-BAKE LIME REFRIGERATOR CAKE

Steps:

• Blend the two types of milk with the lime juice until well combined.
• In a bottom of 9-inch round baking dish (or other shape of similar volume), place a layer of cookies. Cover as much of the bottom of the dish as you can. (You may need to break some of the cookies and use little pieces to fit between the whole cookies.).
• Pour about one fifth of the milk/juice mixture over the cookies and spread evenly.
• Repeat layers of cookies and milk mixture until ingredients run out. Have the top layer be milk mixture.
• Cover and refrigerate several hours or overnight. The liquid will be absorbed by the cookies, leaving layers of softened cookies interspersed with creamy sweet goodness.
• When ready to serve, cut into wedges or squares. If desired, top with fresh or canned fruit. (Fresh black raspberries are my favorite for this.).

REFRIGERATOR LIME CHEESECAKE

Steps:

• Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.