Piña Colada Spiced Mousse Minis

Name: Piña Colada Spiced Mousse Minis
Prep time: 20 min
Yield: 12
Cuisine: American,
Ingredients: 4 oz (1/2 package) cream cheese, softened; 2 tsps McCormick® Pumpkin Pie Spice; 1/2 cup sugar divided; 1/2 cup Thai Kitchen® Coconut Milk; 1 cup heavy cream; 1/2 cup coarsely crushed shortbread cookies; 1/2 cup coarsely chopped toasted macadamia nuts; 1/2 cup flaked coconut, toasted; 1 can (8 ounces) crushed pineapple or pineapple tidbits, drained, divided

Layered with pineapple, toasted macadamia nuts, coconut and crushed shortbread, this trendy small-bite dessert summons the essence of the islands.

20m

PREP TIME

238

CALORIES

9

INGREDIENTS

Servings: 12

Ingredients

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
1/2 cup coarsely crushed shortbread cookies
1/2 cup coarsely chopped toasted macadamia nuts
1/2 cup flaked coconut, toasted
1 can (8 ounces) crushed pineapple or pineapple tidbits, drained, divided

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 Mix crushed cookies, macadamia nuts and coconut in medium bowl. Spoon 1 tablespoon cookie mixture into each of 12 (2-ounce) shot glasses. Divide pineapple evenly among glasses. Layer each glass with mousse and remaining cookie mixture. Garnish as desired.