Ingredients
- 8 key limes or 2 regular limes
- 4 oz. cream cheese
- 1/2 c. sweetened condensed milk
- 1 c. very cold heavy cream
- 60 thin gingersnap cookies (we used two 5.2-oz. boxes of Anna's Ginger Thins)
Directions
Finely zest the limes. Transfer 1 teaspoon to a small bowl and set aside. Juice
the limes (you should have about
4 tablespoons total).
Using an electric mixer with the whisk attachment, beat the cream cheese until smooth, 1 to 2 minutes. Add the sweetened condensed milk, lime juice and all but the reserved teaspoon zest; beat until smooth, 2 to 3 minutes.
Gradually add the cream, mixing to incorporate. Increase speed and beat until stiff peaks form, 1 to 2 minutes.
Make individual icebox cakes: Create stacks of 5 cookies by layering 2 teaspoons of the cream mixture between each cookie and on top, then sprinkle with the reserved lime zest. Refrigerate for at least 3 hours and up to 1 day. After 3 hours, cover lightly with plastic wrap.
