In a large bowl, beat the cream cheese, milk and juice until smooth.

Fold in whipped cream.

Add food coloring to desired color, optional.

Refrigerate overnight (minimum of 3-4 hours)

Preheat oven to 375-degrees.

Place graham crackers in a gallon-sized Ziploc bag. Remove air and seal tightly. Using a rolling pin, smash the crackers and roll out until you have very fine crumbs.

In a medium-sized bowl, combine crumbs, sugar, and butter until all the crumbs are evenly moist.

Press crumbs into a jelly roll pan.

Bake for 7 minutes in preheated oven.

Allow the crust to completely cool.

Use a spoon to break up the crusts and place crumbles into jars or bowls for serving.

Place a layer of crumbled graham cracker crust in bottom of jar.

Add Key Lime Mousse.

Garnish with whipped cream and slice of lime.

Sprinkle with additional graham cracker crust, optional.