Strawberries and shortbread come to life with the warm, nutty flavor of pumpkin pie spice and the tropical essence of coconut milk in this smooth, creamy mousse. 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).
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 2 teaspoons of the crushed cookies into each of 12 (2-ounce) shot glasses. Divide strawberry slices evenly among glasses. Layer each glass with mousse and remaining crushed cookies. Garnish with fresh mint, if desired
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.