Carlota de limón (Lime Charlotte) is a Mexican home-style dessert. It’s made with layers of cookies and a creamy mix made out of canned milk and lime juice. It’s usually served in a rectangle or square glass dish and then refrigerated for some time.
Place the evaporated milk, condensed milk, and lime juice in your blender. Stir with a spatula, and then place the cream cheese in pieces. Process in your blender for a few seconds until it has a smooth and thick texture.
Arrange you dessert glasses and place about a tablespoon of Honey Nut Cheerios at the bottom of each the glass, just enough to cover the bottom.
Add a couple of tablespoons of the creamy lime mix, covering the cereal. You can use a small spatula or a spoon to even out the mix.
Proceed to add a layer of cereal and then the creamy mix, and repeat until you have three layers of cereal and three layers of the creamy mix. (You will have some cereal left over, which will be used for decoration at the serving time.)
Place the glasses on a tray and cover with plastic wrap. Refrigerate for about 3 hours before serving. To serve, crush some of the leftover cereal and mix with the ground cinnamon, and sprinkle it over the cups.
*This dessert has a creamy texture, but some people prefer a solid texture and place it in the freezer for a couple of hours.* You can make this dessert in an 8-IN square glass dish instead of the small cups.* The original version is made using Mexican Marias cookies, you can opt to make that version, too.