Banana Cream Spiced Mousse Minis

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Prep Time: 20 mins

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Overview

Inspired by banana cream pie, pumpkin pie spice and coconut milk create a sweet, smooth backdrop for caramel sauce, banana slices and toasted coconut.

Ingredients

Serves:

4 ounces (1/2 package) cream cheese, softened

2 teaspoons McCormick® Pumpkin Pie Spice

1/2 cup sugar, divided

1/2 cup Thai Kitchen® Coconut Milk

1 cup heavy cream

1 1/2 cups coarsely crushed vanilla wafer cookies, divided

2/3 cup caramel sauce, divided

1 banana, peeled and sliced, divided

Toasted coconut (optional)

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Nutritional information

(amount per servings)

Total Calories: 266

Sodium: 124mg

Fat: 14g

Carbohydrates: 33g

Cholesterol: 41mg

Protein: 2g

Fiber: 1g

Directions

Beat cream cheese, pumpkin pie spice and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add coconut milk; beat until well blended.
Beat cream and remaining 1/4 cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
Spoon 1 tablespoon of the crushed cookies into each of 12 (2-ounce) shot glasses. Layer each glass with caramel sauce, banana slices and mousse. Garnish with toasted coconut, if desired.

Cooking Tips

Mini desserts are a great way to offer variety – and a little taste of luxury – without overindulging. Serve a sampler of Spiced Mousse Mini Desserts (see Similar Recipes, at right, for more recipes).

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