Ingredients
1 1/2
cups vanilla soymilk
1/2
cup sugar
1/4
cup cornstarch
1/4
cup bottled Key lime juice or lime juice
1/2
teaspoon finely grated lime peel
2
cups Cool Whip fat-free frozen whipped topping, thawed
2
tablespoons graham cracker crumbs
1
teaspoon sugar
1
teaspoon butter or trans-fat-free margarine, melted
1 1/2
cups sliced fresh strawberries or Cascadian Farm™ frozen organic strawberries, thawed and drained
Additional whipped topping, if desired
Preparation
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.
