Carlota de lima limon (no-bake lemon-lime icebox cake)

Squeeze lemons and limes to three quarters of a cup of juice.

Dissolve the envelope of unflavored gelatin in part of the juice.

Let the gelatin bloom about 5 minutes, then microwave 15 seconds to liquefy.

Blend the cream cheese, evaporated milk, sweetened condensed milk and vanilla at low speed until smooth.

With the blender going, slowly pour in the lemon lime juice and the gelatin.

Coat the bottom of the baking dish with a thin layer of the mixture, add a layer of Maria cookies, and repeat until the mixture is used up; smooth the top.

Cover and refrigerate overnight or for at least four hours.

Garnish with cookie crumbs, lemon zest and lemon and lime wedges.