Total Time
Prep 15 mins
Cook 0 mins

My mother taught me to prepare this no-bake, easy-to-make Brazilian dessert. I love it because it’s not too sweet. Use thin biscuits that are rectangular—about 35mm x 75mm. In Australia, I use Arnott’s Malt o Milk biscuits, but any similar biscuit would be fine. You can make this dessert in any size pan, depending on how many layers you want. I get four layers when I use a pan about 180mm x 280mm. Time does not include two hours for refrigeration.

Ingredients Nutrition


  1. Zest and juice the limes. Set aside the zest for decoration.
  2. Combine the condensed milk, cream and lime juice, and beat until thick (about 7 minutes using a hand mixer on high).
  3. Have your ungreased pan ready.
  4. Pour the plain milk into a shallow dish and dip each biscuit in the milk.
  5. Arrange a layer of biscuits in the pan, and top it with about 1/4 of the beaten mixture (this will vary it you want more or fewer layers).
  6. Keep repeating layers until you run out of the beaten mixture (you will probably have some biscuits left over).
  7. Sprinkle the top layer with the reserved lime zest.
  8. Refrigerate for at least two hours before serving. You can make this a day in advance.
Most Helpful

Authentic Brasilian taste. Media creme can be found at Wal-Mart. We've made this several times and it always tastes great. Used lady fingers and it looked very pretty in a trifle bowl.

bethpjennings March 02, 2014

YUMMY! Super easy and super tasty. My husband and kids loved it! ...And it gets better with time - I made a bunch of ramekins of this so we had this dessert twice a few days a apart. It was great both times. Thanks for sharing.

8elbows May 01, 2009

I made this for Easter and it came out great, reminds me of key lime pie. I used coconut Maria crackers so it had a very tropical "put the lime with the coconut" flavor. It really isn't too sweet, if you like key lime pie you'll love this dessert, and it's SO EASY. Make sure you use a well chilled bowl and beaters to get the mixture to whip up.

Cooking Criolla April 15, 2009