This recipe is an adaptation of a Mexican fridge cake called Carlota. There are many variations of Carlota so you can just call it that. This is my favorite dessert, I haven't made it in a while and kind of forgot about it; but it's absolutely delicious and insanely easy, and a little frugal too! The ingredients don't have to be exact and you can use different fruit beside raspberries; strawberries, peaches, pineapple, etc., are all interchangeable but don't skip out on the citrus.
Ingredients
1 can sweetened condensed milk 1 can evaporated milk (optional, I forget this sometimes) 1 pint of heavy whipping cream 1 block of cream cheese 1 tsp sugar (for the whipped cream component) 1/2 cup of Meyer lemon juice (or regular lemons, they had a special on these near me, so I bought a bunch and they are absolutely juicy and delicious). The zest from the lemon 1/4 cup lime juice The zest from the lime 1/4 tsp nutmeg 1/2 tsp salt 2 cups raspberries 4 packages of Maria cookies/biscuits
Directions
In a bowl, add cream cheese, sweetened condensed milk, evaporated milk, 1/4 tsp salt, lemon and lime juice and zest. Blend with a hand mixer until thoroughly combined, about 4 minutes.
In another bowl, mix the whipped cream, sugar, 1/4 tsp salt, and nutmeg. Blend until stiff peaks form, about 4 minutes.
Take half of the whipped cream and mix it by hand gently into the cream cheese/ sweetened condensed milk mixture.
Take a 9" x9" deep pan, I like disposable foil ones. Layer the cream cheese/sweetened condensed milk mixture first, then crumble a thick layer of Maria cookies for the base, add more of the cream cheese mix, later cookies with cream cheese, and with the whipped cream with nutmeg too, and the raspberries, later them nicely in the pan/dish. Finish with, a layer of cream and then cookies in a nice pattern on top. I'll add a couple photos of the ones I made as a comment when I finish the post.
Refrigerate for 3 hours minimum but better over night.
Slice into it squares and serve, and enjoy!
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