Make Key Lime Pie Mousse: In a bowl, whip the heavy cream until soft peaks form.

Add powdered sugar, vanilla extract, key lime juice, and lime zest. Continue whipping until stiff peaks form.

In serving glasses, layer the key lime pie mousse with crushed graham crackers.

Set it in the refrigerator until ready to serve.

Cook Buttered Egg Noodles: Cook the egg noodles according to package directions in boiling salted water. Drain and run through cold water to stop the cooking process.

Prepare Grilled Salmon: Preheat the grill to medium-high heat. Season the salmon filets with salt and pepper.

Brush the filets with olive oil. Grill the salmon for about 3-4 minutes per side or until cooked to your liking. Serve with lemon wedges.

Grill Asparagus: Toss trimmed asparagus with olive oil, salt, and pepper. Grill the asparagus for 4-5 minutes or until tender but still crisp.

In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant and slightly golden.Add the cooked noodles, parmesan cheese, and parsley. Stir to combine. Season with salt and pepper. Garnish with more parmesan and parsley.

Serve and Enjoy: Plate the grilled salmon with asparagus and buttered egg noodles. Pour ginger soda into glasses. Serve the key lime pie mousse for dessert.