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)
Crumbled Graham Cracker Crust
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.
Jar Dessert
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.
Notes
I used Ball Wide Mouth 8 oz mason jars. Feel free to use 4 oz. jars to make your mixture serve a larger crowd.
Feel free to fill the jars and refrigerate overnight. The crust will not get soft.