| 1. | 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. |
| 2. | Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool. |
| 3. | Meanwhile, in small bowl, mix crumb mixture; set aside. |
| 4. | 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. |
| No change. |
