Key Lime Pie Mousse Parfait

Directions

Crumble

• Preheat the oven to 350 degrees. Line a small sheet pan with parchment or nonstick spray.
• In a medium bowl, combine the graham cracker crumbs, oats, brown sugar and flour. Add the cubes of HIland butter and then mix together using your hands (it’s easiest) until you get a crumbly consistency. Spread onto the sheet pan evenly and then bake for 20 minutes. Stir around halfway through baking. Remove from the oven and let cool.

Mousse

• Using a stand mixer or hand mixer with a large bowl, add the Hiland heavy cream and powdered sugar. Mix on medium speed until mixture thickens and you get stiff peaks formed. Remove about 1 cup of the whipped cream mix and set aside to use for topping.
• In a separate bowl, add the condensed milk, key lime juice, vanilla and green food coloring (optional). Mix together until combined.
• Fold the whipped cream by hand into the key lime mixture until all combined and smooth.

Assemble

• In a jar, sprinkle the crumble mix on the bottom generously then top with a heaping dollop of the key lime mousse. Repeat with the crumble and then more mousse. Top with a spoonful of whipped cream then more crumble over top. If you are feeling fancy, add some key lime zest and wedge for garnish. Serve and enjoy!

Notes: store the mousse in an airtight container in the fridge. Store the crumble separately in an airtight container on the counter.