Lemon Carlota.

In a blender add a stick of cream cheese, evaporated milk, condensed milk (dulce de leche) and little by little add the juice of the lemons (you can add less or more, it is a matter of taste) and the mixture should be ready.

Take a Carlota mold or any other mold you have at home and line it with cookies, making sure to press them well so that they stick to the mold (if you use this technique you can add the mixture you previously made all at once).

You can also use this other technique: in a flat baking dish add a layer of the (vanilla) cookies and a little of the mixture and so on until you finish filling the baking dish.

At the end you can add lemon zest or a little crushed crackers on top.

Place in the refrigerator for at least 3 hours or until firm.

When ready to serve, serve your portion and enjoy!