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Layered with pineapple, toasted macadamia nuts, coconut and crushed shortbread, this trendy small-bite dessert summons the essence of the islands.
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
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.
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.
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: Strawberry Shortcake Spiced Mousse Minis, Fudge Brownie Spiced Mousse Minis and Banana Cream Spiced Mousse Minis.
(Amount per serving)