Carlota de Piña

Sorry, everybody. I meant to make this a few days ago but things happened. So, Happy Belated Mexican Independence Day!

For the gringos, this recipe is similar to a banana pudding structure and can be made with a variety of different fruits. También hay versiones de fresa, límon, y lima. I chose pineapple because we just happened to have cans of pineapple slices.

1 20oz can sliced pineapple, mostly drained but reserve 1/4 cup of the juice

8 oz cream cheese, softened

1 12oz can evaporated milk

1 14oz can sweetened, condensed milk

1/4 cup lime juice (about 2 big limes)

2 packages Galletas Marias

Sweetened coconut flakes

there's an errant can of crushed pineapple in this pic that I didn't end up using

In a blender, blend 7 slices of the pineapple, the pineapple juice, cream cheese, milks, and lime juice until smooth.

Pour a thin layer of the pineapple blend in the bottom of a 13x9 pan, spreading it evenly. Add a layer of the cookies. Alternate adding a layer of pineapple blend and cookies about 3 more times, ending with a layer of the pineapple blend. Decorate the top with the sweetened coconut flakes and the remaining pineapple slices. 

Refrigerate at least 4 hours for everything to set up and the cookies to soften.

¡Viva México!