HeyDays’ “Key” Lime Parfait
A recipe destined to become a summer standard.
- Yield: 6 servings 1x
- Category: dessert
- Cuisine: Canadian
Ingredients
Cream Cheese Filling
2 cups (2 packages) full-fat (33%) cream cheese, softened
2 x 10-ounce cans sweetened condensed milk
2 Tablespoons lime zest
1¼ cups fresh lime juice (real talk: we sometimes use bottled lime juice in a pinch or
half lime juice and half lemon)
Crust
(You will have leftovers. Freeze and save for the next time!)
1½ cups crushed honey graham crackers (about 8 crackers)
1½ cups salted pretzels, blended in food processor until crumbs with slight texture
¾ cup granulated sugar
1 cup unsalted butter, melted
½ cup unsweetened shredded dried coconut (optional)
1 tbsp kosher salt
Whipped Cream
2 cups heavy (whipping) cream
1 tsp pure vanilla extract
Instructions
MAKE THE FILLING
1 In a blender or food processor, combine the cream cheese, condensed milk, and most of the lime zest and juice. (Reserve some lime zest for garnish at the end.) Blend until very smooth. Transfer the mixture to your jars or cups of choice, filling one-third to one-half full. Cover and refrigerate for 4 to 6 hours or overnight.
MAKE THE CRUST
1 Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2 In a large bowl, stir together the graham crumbs, crushed pretzels, sugar, butter, coconut, and salt. Spread over the prepared baking sheet.
3 Bake in the oven, stirring occasionally, until golden brown, 15-20 minutes.
WHIP THE CREAM
1 In a mixing bowl, combine the cream and the vanilla. Whip until stiff peaks form.
ASSEMBLE
1 Take the key lime base jar out of the fridge. Top with ½ cup of the crust and a generous amount of whipped cream. Sprinkle with the lime zest and enjoy!
Keywords: Heydays "Key" Lime Parfait
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