Lime Cream Trifle

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Will someone please clarify this recipe. I made it once - the cookies floated. I made it twice and blended longer and the cookies floated. I read an email to use about 3/4 cups of lime juice and still it doesn't thicken enough. I have bought the exact ingredients and have wasted plenty of money. I had to sign on to the website because I am so angry about wasting so many ingredients. I am leary to every try another recipe from her. HELP

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I made this as directed and everyone loved it. I tried to make it with the fat free evaporated and condensed milks and it was a total failure. It was runny and never set. Maybe that's what some people are having problems with.

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So easy, so fresh!! I had everyone at work making this recipe....so funny to have everyone come into work the following Monday with their experience in making this dessert. One co-worker had too much zest....she zested a whole lime(never having to zest anything before, hers was very tart. Another co-worker did not use blender and hers was too runny but taste was great. The last one that made it could not find Maria cookies and she used graham crackers...hers was great and she made 3 more that weekend. My family loves it!!

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I made this twice. First time I had all the problems ( floating crackers, runny trifle, and it never set. I read the reviews and made a second attempt.
I used 5 limes (just under 2/3 C. juice and tossed the evap. milk, cond. milk and juice in my stand mixer for 7 min. or so. It gets thicker from whipping. Then, layered the trifle how the recipe suggests. It WORKED!
Very easy, refreshing, sweet and tart. Perfect for summer. I recommend making it- you just need a lot of juice and to whip the milk and juice together for a long time. 4 stars because the recipe doesn't state how long to whip the liquid or how much juice you actually need.

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Okay, I literally just made this dessert. When I first made it, I used "regular" sized limes. I probably could get Mexican limes at Whole Foods (yes, the one that Alton Brown films portions of his show at, but I didn't shop there this weekend. I had the same problem as others with the cookies (I did use Maria floating to the top and the mixture being really runny. I put it in the fridge for about 2 hours to see if that would help (no, it isn't the sweetened condensed milk that thickens this or sitting in the fridge. After reading Quilting Cowgirl's comments, I just now took it out of the fridge, took all the cookies out, put the mixture back in the blender with the juice of 3 more limes (that's 6 all together and it magically thickened like it was supposed to! We will eat it in about 2 hours. Thanks Quilting Cowgirl for clarifying how to make this recipe. Can't wait to eat it! I probably would have given it 5 stars if the recipe was more clear on the amount of lime juice.

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I found this recipe absolutely delicious!! My favorite dessert is Key Lime Pie and this was an excellent and easy substitution. I actually used 4 small Key limes and it turned out perfect. My whole family loved it. I will try lemon as others have done, it sounds great. Love your show tremendously! Keep up the good job in teaching us some fabulous Mexican cuisine.

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I have made this 2 times now and used lime the first time and lemon the second time. I used vanilla wafers instead of the Maria cookies and didn't have a problem with the dish setting up properly. It was good with both but I personally like lemon better. It was incredibly easy to make and looks impressive to serve to guests. I also used my Kitchen Aid mixer with the wire beater instead of a blender and I believe it's the citrus juice that causes it to thicken. The milk didn't start to thicken until the juice was added and then thickened like magic! Could the problem of not thickening for some people be that they are not using the right kind of milk? I know some people get condensed and evaporated milk mixed up, but there is a world of difference between the two. Next time I will try it with the Maria cookies because I think the vanilla wafers may have been too thick. Either way this is a keeper!

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I made this exactly per the instructions and it came out great. I think the use of the Maria crackers absorbed a lot of moisture so it set quite firmly. I agree with another reviewer: it is VERY sweet and a little goes a long way.

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Thank you for remember thes recipe, I lake

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I found the Maria Crackers in the Hispanic section of Fred Meyer's After juicing the 3 limes, and adding the evaporated and condensed milks, I ran the blender on low speed, layered the Maria's, the cream mixture and zest. I then covered it and put it into the refrigerator to cool. The consistency was great. When serving, it held its shape. Everyone who tried it, fell in love with it. Have made it twice so far, and planning to make it again soon. It is very easy to make and tastes great.