For crumble
1 cup graham cracker crumbs
¾ cup rolled oats
1/3 cup packed light brown sugar
3 tablespoons flour
6 tablespoons cold butter, cubed
For Mousse
1½ cups heavy cream
¼ cup powdered sugar
1 cup sweetened condensed milk
1/3 cup fresh lime juice
1 teaspoon pure vanilla
Green food coloring (optional)
Lime slices for garnish
Preheat oven to 350 degrees. In food processor, pulse crackers crumbs, oats, brown sugar, and flour to mix. Add cubed butter and pulse again just until mixture holds together. Remove crumble from bowl, and spread evenly on a rimmed cookie sheet. Bake until crumble is crisp and golden, stirring once for about 20 minutes. Remove pan from oven and let cool. Add cream to bowl of a mixer, using whisk attachment, beat cream until it begins to thicken. Add powdered sugar, and continue to whip cream to stiff peaks. Remove one cup of whipped cream and set aside to top parfaits. In a medium-size mixing bowl combine condensed milk, lime juice, vanilla, and a small drop of food coloring. Using a spatula, gently fold whipped cream into lime mixture until just combined. When ready to serve, add ¼ cup of crumble mixture to bottom of 4 glasses. Top with 2 heaping spoons of mousse, then repeat with another layer of crumble and mousse. Top each glass with a sprinkle of crumble and a dollop of whipped cream and a lime slice. Keep refrigerated if not using immediately.
Yield: 4 servings