Inspired by banana cream pie, pumpkin pie spice and coconut milk create a sweet, smooth backdrop for caramel sauce, banana slices and toasted coconut.

Makes 12 servings.

Prep Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 266
Sodium: 124mg
Fat: 14g
Carbohydrates: 33g
Cholesterol: 41mg
Fiber: 1g
Protein: 2g

Banana Cream Spiced Mousse Minis

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 1/2 cups coarsely crushed vanilla wafer cookies, divided
2/3 cup caramel sauce, divided
1 banana, peeled and sliced, divided
Toasted coconut (optional)

Directions

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. 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. Garnish with toasted coconut, if desired.

Tips

Test Kitchen Tip: Mini desserts are a great way to offer variety – and a little taste of luxury – without overindulging. To serve a sampler of Spiced Mousse Mini Desserts, see You may also enjoy..., at right, for more recipes.

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