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Piña Colada Spiced Mousse Minis
dessert

Piña Colada Spiced Mousse Minis

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

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Ingredients

12

Servings

  • 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

Instructions

  • 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.

Nutrition information (per Serving)

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