Servings: 8 people
Calories: 210kcal
Cost: $10 - $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Blender (optional)
- Molds or baking pans
Ingredients
- 1 can condensed milk
- 1 pack Maria cookies
- 8 oz cream cheese softened
- 1 package lemon gelatin
- to taste Chantilly cream optional but highly recommended
Instructions
- Prepare the lemon gelatin according to the package instructions.
- In a blender or mixing bowl, combine the softened cream cheese with condensed milk and blend until smooth.
- Once the gelatin has thickened slightly, pour it into a shallow dish lined with Maria cookies and refrigerate for 30 minutes.
- In a separate bowl, dissolve another packet of lemon gelatin in hot milk and let it cool slightly before folding in the cream cheese mixture.
- Cut the chilled gelatin-cookie layer into small cubes and arrange them in your final serving mold, then pour the creamy milk-gelatin mixture over the top.
- Cover the mold and refrigerate for at least 4 hours or overnight.
- When ready, unmold onto a plate and garnish with whipped Chantilly cream and thin slices of lemon.
Notes
You can swap Maria cookies for graham crackers or digestive biscuits, and use coconut cream instead of cream cheese for a dairy-free option. For an extra flavor boost, zest one lemon into your cream cheese mixture. Store leftovers in an airtight container in the fridge for up to 3 days. This dessert is perfect for various occasions, including picnics and holiday gatherings. Enjoy the simple process of creating a show-stopping dessert that delights everyone!
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 115mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!