No Bake Creamy Lime Refrigerator Cake Recipes

OLD-FASHIONED ICEBOX CAKE

Steps:

• In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
• Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
• Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
• Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
• Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
• Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
• Cover loosely and refrigerate for at least 4 hours, or up to overnight.

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!

NO-BAKE LIME REFRIGERATOR CAKE

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.).