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Add the evaporated milk, sweetened condensed milk (make sure to get all of it out of the can), and lime juice to a blender. Blend together for a minute until well-combined and a pudding-like consistency is reached.
In an 8x8x2-inch square baking dish, add a layer of the cream mixture just so it coats the bottom. Then arrange a single layer of Marias cookies on top, breaking up some cookies to fill in any gaps.
Add about ⅓-½ cup of the cream mixture to the top of the cookie layer; spread it evenly and smooth using a spatula. Then top it with a layer of cookies.
Continue layering until there are no more ingredients left, ending with a smooth layer of the creamy lime mixture on top. (You should end up with 3 or 4 layers of cookies.) Give the dish a gentle tap on the counter to help remove any air bubbles and make sure the cream mixture surrounds all the cookies.
Cover with plastic wrap and refrigerate for at least 5 hours (or overnight) until firm and set.
Optional topping: Beat together 1 cup cold heavy whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla, and ¼ tsp cream of tartar until stiff peaks form. Transfer to a piping bag with a star tip. Pipe over the top of the cake. Garnish with cookie crumbs, lime zest, and twisted lime slices.
Slice and serve!