Peach Carlota Dessert
Layers of shortbread cookies and creamy lime cheesecake filling are topped off with sliced peaches in this classic no-bake Mexican dessert.
Servings: 12 servings
Calories: 183kcal
Ingredients
- 8 ounces cream cheese softened
- 1 14 oz. can sweetened condensed milk
- 1 cup heavy cream
- 2-3 tablespoons lime juice
- 2 15 oz. cans peaches, drained and juice reserved
- 2-3 packages shortbread or pecan cookies
Instructions
- In a medium bowl, beat cream cheese, sweetened condensed milk and cream with an electric mixer until smooth. Gradually mix in lime juice until mixture reaches the consistency of pudding.
- Dip each cookie in the reserved peach juice, then place cookies side by side in a 9x13 inch pan, until the bottom of the pan is covered with cookies. Spread half of the cream cheese mixture over the cookies. Repeat the cookie and filling layers once.
- Top the dessert with the drained peaches. Refrigerate for at least 2 hours, or until firm.
Video
Notes
I used Pepperidge Farm Chessmen cookies in this recipe. If you use a thinner shortbread, you may want to make three layers rather than two.
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 96mg | Sugar: 8g