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!