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Banana Cream Spiced Mousse Minis


Preparation Time: 20 minutes

Cook Time: 20 minutes

Makes 12 servings.

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


4 oz (1/2 package) cream cheese, softened

2 tsp 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)


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. Garnish with toasted coconut, if desired