Key Lime Raspberry Pudding Parfait

Put all crust layer ingredients into a food processor, blender or high speed blender and pulse until chopped.
Remove one can of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer leaving the watery liquid behind (you can save it for another use or throw away).
Put the cream and all other filling layer ingredients into food processor, blender or high speed blender and blend until smooth and creamy. Store in the refrigerator to allow it to thicken a bit. The longer it is stored, the thicker and more pudding like it becomes.
Remove the other 2 cans of coconut milk from refrigerator or freezer. Open and gently take off the top creamy layer of each leaving the watery liquid behind (you can save it for another use or throw away).
Put the cream and coconut sugar or date paste into a bowl and beat with a stand or hand mixer until thick, light and whipped. I used my stand mixer and beat it for at least 5-7 minutes. If your cream is very cold, the outcome will be best.
Layer each 8 ounce jelly jar by putting a crust layer at the bottom, then switching between a layer of filling and crust until you fill the jar.
Top with whipped topping, serve and enjoy!