Piña Colada Spiced Mousse Minis Recipe

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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.
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  • 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
20 mins
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).
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Nutrition (per serving)
Calories: 238 Calories
Fat: 18 Grams
Protein: 2 Grams
Cholesterol: 39 Milligrams
Carbohydrates: 17 Grams
Sodium: 98 Milligrams
Fiber: 1 Grams

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