Key Lime Pie Dessert Shooters

cup warm water

1 package (3 ounce) instant lime gelatin

1 cup graham crackers crumbs

1 container (12 ounces) whipped topping

1 container (6-8 ounces) Key lime pie yogurt

½ cup toasted coconut, for garnish, see note

Boil the water and pour into a bowl. Add lime gelatin and mix until there is no powder left. Stir in 2 cups whipped topping until well mixed. Stir in the yogurt and mix well. Set aside while you prepare the parfait glasses.

Into each glass, spoon 1 tablespoon of graham cracker crumbs. Using a piping bag (or you can just spoon the mixture in, the piping bag just makes it easier to make distinct layers), pipe about 1 inch of the Key lime mixture into each glass.

Repeat the graham cracker layer on top of the key lime layer, and then add another layer of key lime mixture.

Top each glass with some whip cream and toasted coconut. Refrigerate at least an hour before serving.

Serves six.

Cook’s note: To toast coconut, put a thin layer of coconut on a cookie sheet and put it in a 350-degree oven. Use a spatula to turn the coconut about every other minute. It generally takes 5-10 minutes to toast, depending on how well toasted you like it.