For the graham cracker crumble
- 3 tablespoons unsalted butter
- 2 tablespoons white sugar
- 1 tablespoon light brown sugar
- 1/2 cup graham cracker crumbs
For the sweetened whipped cream
- 2 cups chilled whipping cream
- 1/4 cup powdered sugar
- Pure Vanilla Extract
- Use one cup for the Key Lime cream and one cup for the topping
For the Key Lime Cream
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lime juice
- One cup sweetened whipped cream
- 1 drop of green food coloring (optional)
Melt butter in heavy small skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
For whipped cream topping, beat 2 cups whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream.
Using electric mixer, beat cream in medium bowl until firm peaks form; hold 1 cup of whipped cream for key lime cream mixture. Save the remaining whipped cream for topping the parfaits. Set aside while you make key lime cream.
To make the Key lime cream, stir condensed milk, lime juice, green food coloring, and one cup of whipping cream topping in large bowl to blend (mixture will thicken).
Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.