Inspired by banana cream pie, pumpkin pie spice and coconut milk create a sweet, smooth backdrop for caramel sauce, banana slices and toasted coconut.
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.Serving Suggestion: Garnish with toasted coconut, if desired.