Soak the transparent gelatin sheets in water. In a separate bowl, crush the Maria cookies well, add the granulated sugar and the melted margarine, and mix well until everything is well combined. Place the cookie mixture in a tart pan and bake at 180ºC for 25 minutes until lightly golden. Let it rest and refrigerate for about 12 minutes.
Melt the gelatin without boiling and blend it with the condensed milk, juice of one lemon, and cream cheese until well blended. Pour over the already cooled cookie base and refrigerate again for 1 hour. Serve in portions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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