Easy Lime Curd Ice Box Cake

Ever since I got knocked up, my nausea caused my culinary adventures to be on hold for a while (hence, not too many recipes lately in case you didn't notice). But, thankfully I'm over the first trimester, and I also lost weight to boot!!!

Now, my appetite is slowly coming back and I'm slowly starting to eat more meat. Nevertheless, I noticed that I'm getting more of a sweet tooth now, too, which is weird because I am not a dessert person. So I decided to make this super easy, but quite rich and sweet, dessert. I have no idea what it's really called, nor do I know where it came from, but pretty much every mom in Latin America knows how to make this and I figured since I'm going to be a mommy soon, I better learn how to make it, too.

INGREDIENTS

• 1 can sweetened condensed milk
• 1 can evaporated milk
• 3/4 cup fresh lime juice (about 5 limes)
• 2 teaspoons lime zest, divided
• 1 package galletas Marias (these cookies are found in the Hispanic grocery isle)
• 2 of the cookies, crumbled

DIRECTIONS

Place the sweetened condensed milk and evaporated milk in a blender. Start blending the milks on medium-high while slowly pouring the fresh lime juice. Keep blending until mixture thickens and coats the back of a spoon. Add 1 teaspoon of lime zest and blend to combine. Let the mixture stand for 5 minutes to thicken slightly more.

In a glass, 8x8x5 pan place a layer of the cookies, then pour 1/3 of the lime curd. Do this two more times, ending with the lime curd. Mix the cookie crumbs with the remaining lime zest and sprinkle over the dessert. Cover tightly with plastic wrap and place in freezer for 2 to 3 hours.

Serve right out of the freezer; cut into small squares (this is a very rich dessert) and garnish with lime wedges, if desired.

Calories: a gazilion. Fat: YES!