Author Adapted by Pam & son - For the Love of Cooking / Original by The Redhead Baker
¾cupgraham cracker crumbs (about 4 full sheets)
¾ cupshortbread cookie crumbs (about 5 large round cookies or 15 small round cookies)
14ozsweetened condensed milk
½cupfresh lime juice
1tspfresh lime zest (plus more for serving)
1 ½cupsheavy whipping cream, very cold
Lime slices and zest, for garnish
Make the crumb mixture by pulsing the graham crackers and shortbread cookies in the food processor until they are crumbs. Pour into a dish then drizzle with melted butter; mix with a fork until crumbs are evenly coated with the butter. Set aside.
Make the lime filling by whisking together the sweetened condensed milk, lime juice, and lime zest until well combined. Place in the refrigerator until needed.
Make the whipped cream by using a hand mixer to beat the ice-cold heavy whipping cream with the powdered sugar and vanilla extract together until medium-firm peaks form. Reserve 1/2 cup for topping the parfaits. Place in the refrigerator until needed. Side Note: Place the bowl and beaters in the freezer prior to making whipping the cream easier.
Finish the custard by folding the remaining whipped cream into the condensed milk/lime juice mixture until fully incorporated. Place in the refrigerator until ready to serve.
When serving spoon some of the lime custard in the bottom of each jar/glass. Repeat with a layer of crumbs, more custard, more crumbs, more custard.
Top with a dollop of remaining whipped cream then garnish with some lime zest and a small slice of lime, if desired. Serve immediately. Enjoy.