Banana Cream Spiced Mousse Minis

This layered, parfait-style dessert takes its cue from the flavours of banoffee pie — banana, cream and caramel — with a tropical coconut twist.

  • Prep Time: 20 minutes
  • Makes: 12 servings
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All You Need

  • 1/2 (125 g) package cream cheese, softened
  • 2 tsps (10 mL) Club House Pumpkin Pie Spice
  • 1/2 cup (125 mL) sugar, divided
  • 1/2 cup (125 mL) Thai Kitchen coconut milk
  • 1 cup (250 mL) whipping (35%) cream
  • 1 1/2 cups (375 mL) coarsely crushed vanilla wafer cookies, divided
  • 2/3 cup (167 1/2 mL) caramel sauce, divided
  • 1 medium banana
  • toasted coconut (optional)


  1. Beat cream cheese, pumpkin pie spice and 1/4 cup (50 mL) 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 (50 mL) 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. Spoon 1 tbsp (15 mL) of the crushed cookies into each of 12 (2-oz/60 mL) shot glasses. Layer each glass with caramel sauce, banana slices and mousse. Garnish with toasted coconut, if desired.


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