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
Preparation
Step 1
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.
Test Kitchen Tip: 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 (see Similar Recipes, at right, for more recipes).
per serving
Calories: 238
Fat: 18 g
Carbohydrates: 17 g
Cholesterol: 39 mg
Sodium: 98 mg
Fiber: 1 g
Protein: 2 g