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Inspired by banana cream pie, pumpkin pie spice and coconut milk create a sweet, smooth backdrop for caramel sauce, banana slices and toasted coconut.
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
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.
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: Piña Colada Spiced Mousse Minis, Strawberry Shortcake Spiced Mousse Minis, and Fudge Brownie Spiced Mousse Minis.
(Amount per serving)