Time 40m Yield 2 Number Of Ingredients 7 Steps:

Heat oven to 350°F. Spray cookie sheet and 12x12-inch sheet of foil with cooking spray. In food processor, place cereal and sugar; process with on-and-off motions until fine crumbs form. Add water and melted butter; process until thoroughly mixed. Spread cereal mixture evenly in center of cookie sheet. Use foil, sprayed side down, to press cereal mixture slightly; roll with rolling pin into 12x8-inch rectangle, about 1/8 inch thick. With sharp knife, score mixture into 1-inch squares. Bake 12 to 15 minutes or until squares are golden brown. Cool completely, about 10 minutes. Meanwhile, in small bowl, place whipped topping; fold in lime juice until blended. Break cereal mixture apart at scored lines. Reserve 4 cereal squares; crumble remaining squares into small pieces. In each dessert bowl or 12-oz parfait glass, layer 1/4 cup crumbled cereal squares, half container of yogurt and scant 1/4 cup whipped topping mixture. Repeat layers. Top each parfait with 2 reserved cereal squares.

Time 15m Yield 4 servings, about 2/3 cup each Number Of Ingredients 3 Steps:

Crumble 1 of the cookies into each of 4 beverage glasses or parfait dishes. Top each with layers of 1/4 cup fruit and 1 Tbsp. whipped topping; repeat layers. Crush 1 of the remaining cookies over each dessert. Serve immediately or cover and refrigerate up to 4 hours.

Yield Makes 6 servings Number Of Ingredients 7 Steps:

Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool. Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture. 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.

Time 2h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:

Mix gelatin with yogurt, then fold in dessert topping. Layer evenly in 6 parfait glasses 1/2 of the graham cracker crumbs; followed by 1/2 of the yogurt mixture; followed by remaining graham cracker crumbs; followed by remaining yogurt mixture. Top with shredded coconut. Garnish each parfait glass with a slice of lime. Serve chilled.

Time 50m Yield 36 Number Of Ingredients 10 Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners’ sugar over cookies while still warm.

Time 50m Yield 6 Number Of Ingredients 11 Steps:

In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly. Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool. Meanwhile, in small bowl, mix crumb mixture; set aside. Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve immediately.