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!
Nutrition Facts : Calories 970 kcal, Carbohydrate 134 g, Cholesterol 29 mg, Fiber 3 g, Protein 15 g, SaturatedFat 17 g, Sodium 579 mg, Sugar 83 g, Fat 45 g, ServingSize 8 to 9 servings, UnsaturatedFat 0 g
4 MINUTE NO BAKE LEMON/LIME FRIDGE CAKE RECIPE
Light, summery, and superbly easy, this no bake fridge cake won't add to the summer heat but will bowl you over with it's simplicity.
Provided by Luschka van Onselen
Categories Desert, Pudding, Sweet
Time 4m
Yield 9
Number Of Ingredients 4
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 LIME REFRIGERATOR CAKE
As it only takes only four ingredients, does not require any cooking or baking, and is deliciously refreshing, you may feel like you're "cheating" when you make this very typically Mexican dessert.
Provided by CatlingMex
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
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.).
Nutrition Facts : Calories 223.9, Fat 7.5, SaturatedFat 4.7, Cholesterol 29.2, Sodium 108.7, Carbohydrate 33.9, Fiber 0.1, Sugar 27.5, Protein 7
LEMON - LIME REFRIGERATOR SHEET CAKE 1960
Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 30m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to boxed instructions in a 9 x 13 cake pan.
- Remove when done and poke holes with the end of a wooden spoon or meat fork.
- Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
- Refrigerate jello just until lightly syrupy.
- Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
- Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
- Spread all over cake, and place in refrigerator, keep chilled until serving.
- Just a note:.
- I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9
LEMON-LIME REFRIGERATOR SHEET CAKE
Great Treat for Hot Summer
Provided by Gladys Miller
Categories Cakes
Time 2h
Number Of Ingredients 2
Steps:
- 1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
- 2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator
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