As many of you know, we spent the last week of June and the first week of July at our favorite beach in the world, New Smyrna Beach, Florida.
We had glorious weather. Seriously. Out of 14 days...it rained for 3 hours. True story. So we soaked up plenty of sun, played in the sand and surf, and spent countless hours in pool. Oh it was wonderful!
But alas, vacation has to come to an end. We've been back for a couple weeks now, and let me tell you, we are going through major withdrawal. Mostly we talk about all that tasty seafood we enjoyed; and the fact that our backyard doesn't have an ocean.
When these whining moments come along, I try really hard to remember the memories we made will last a lifetime! I look at the hundreds of photos and I feel better. Then I try to figure out how I can bring some of that fabulous food we gorged ourselves on home to Indiana.
This year I decided to start with dessert. See, our favorite key lime pie in the world can only be found in NBS. We look forward to it every year, and have been known to eat it for breakfast. So I thought why not use those flavors in a simple, no bake, summer sweet treat?
You might read almonds and think "why?" It is an easy explanation. That pie we fight over? It has almonds along the crust, on top of the whipped cream. So yes, I had to throw some in too!
I hope you're soaking up all summer as to offer, and like us making some memories to live off for months to come!
Key Lime Parfaits
Graham Crackers
1 (21 oz.) can key lime pie filling
1 (12 oz.) tub Cool Whip
1/2 c. sliced almonds, reserve a few for garnish
In parfait glasses, or a similar dish, begin layers. Break up graham crackers to cover bottom. Add pie filling, and spread evenly. Sprinkle with almonds. Add Cool Whip, spread evenly. Repeat layers, ending with Cool Whip. Garnish with extra almonds. Chill until ready to serve.
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