No Oven? No Problem!: A Dorm-friendly Dessert for Hispanic Heritage Month

As Hispanic Heritage Month arrives, an easy and refreshing recipe for the end of summer comes with it —  a Mexican icebox cake perfect for any occasion.

I learned this recipe from a family friend who always made it sporadically during my time in Mexico. Now, it’s one of my favorite deserts, reminding me of home and of the creativity of Mexico’s culinary world. Its affordable no-bake nature also makes it a perfect dorm treat.

You will need:

1 can of evaporated milk 

1 can of sweetened condensed milk 

1 bar of cream cheese  

1 bag of fresh limes 

A glass pan (depending on the size of your pan, your serving size will differ)

A box of Galletas Maria

 A cap of vanilla extract 

A bowl to mix 

Optional: Hand mixer or blender

First, mix the cream cheese, evaporated and sweetened condensed milk into a bowl. I’d recommend putting the cream cheese first, especially if you’re mixing by hand, because it might splash over — I learned the hard way. After fully mixing, add the vanilla extract.

Next, add the lime juice into the mixture little by little, watching the liquid become a creamy consistency due to the citric acid. 

Then start layering the Galletas Maria in a glass pan, cutting them when needed to fill the crevices. After the first layer, add about ¼ or more cups of the lime cream as needed to coat the first layer evenly, making sure there’s enough cream for the cookies to soak up and still have velvety layers in between. Repeat this step until the cream is finished.

Repeat the previous step, alternating between layers of Galletas Maria and cream. Once you’ve finished the cream, cover the pan and place it in the freezer. If your pan doesn’t have a cover, use plastic wrap to keep it fresh.

Cover the pan and leave in the fridge overnight.

Lastly, enjoy! If covered correctly, the dessert should remain fresh for up to seven days after its preparation.