Add evaporated milk and condensed milk to a blender and start blending at medium speed.
Remove the cover of the blender’s lid and while the blender is still working, pour in the lime juice and blend until thick (about 5 minutes).
Assemble the icebox cake:
In a casserole dish add two or three tablespoons of the cream and spread it to cover evenly the bottom of the dish.
Cover with a layer of cookies. Then cover with more cream.
Make layers of cookies and cream mixture until your casserole dish is almost full or the ingredients are gone, making sure the last layer on top will be cream.
Cover the dish and store it in the fridge for at least 4 hours or even better, overnight.
In a mixer bowl add heavy whipping cream and confectioner’s sugar. With an electric mixer mix until stiff peaks form.
Remove the dish from the refrigerator and spread on top (or pipe) the whipped cream.
Decorate with lime slices and zest and serve immediately.
You can replace Maria cookies with digestive biscuits or graham crackers.
If your blender doesn’t have a hole on the lid, just set the speed to the lowest and carefully uncover, add the lime juice while still blending at low, until you’ll achieve a thick and smooth mixture (6-7 minutes).
If you can't find limes or key limes, add regular lemon juice. It will take a while for the mixture to thicken and the flavor will change slightly, but you will still enjoy a delicious Mexican icebox cake!