 | | 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. Divide brownie pieces evenly among each of 12 (2-ounce) shot glasses. Layer each glass with fudge sauce and mousse. Garnish with almonds, if 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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Prep Time: 20 minutes
Servings: 12
|  | | 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 brownie pieces (1/2-inch cubes), divided |
| - | | 2/3 cup hot fudge sauce, divided |
| - | | Toasted sliced almonds (optional) |
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| | Nutrition (per serving) | Calories: 264 Calories
Fat: 16 Grams
Protein: 3 Grams
Cholesterol: 48 Milligrams
Carbohydrates: 27 Grams
Sodium: 107 Milligrams
Fiber: 1 Grams
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