Mix-and-match spiced mousse minis

Makes mousse for 12 mini desserts.

For the spiced mousse:

4 ounces softened (1⁄2 package) cream cheese,

2 teaspoons pumpkin pie spice 1⁄2 cup sugar, divided 1⁄2 cup coconut milk 1 cup heavy cream

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.

Optional Minis: Fudge Brownie: Divide 11⁄2 cups brownie pieces (1⁄2-inch cubes) evenly among each of 12 (2-ounce) shot glasses. Using 2⁄3 cup hot fudge sauce, layer each glass with fudge sauce and Spiced Mousse. Garnish with almonds, if desired. Makes 12.

Strawberry Shortcake: Spoon 2 teaspoons of coarsely crushed shortbread cookies into each of 12 (2-ounce) shot glasses. Using 6 strawberries, sliced, divide strawberry slices evenly among glasses. Layer each glass with Spiced Mousse and additional 1 teaspoon crushed cookies. Garnish

with fresh mint. Makes 12.

Notes: Spiced Mousse is a base for mini parfaits that can be dressed up or down. Serve them en masse at a buffet or as a trio or quartet for a formal dessert. Fruit pieces, brownie bites, crushed cookies, nuts, hot fudge and caramel sauce can all be used to create layers. And they can be done ahead of time.

From Mccormick spices