Candy Corn Cheesecake Mousse

By Texaschef11

Ingredients

• 1 package (8 oz.) cream cheese
• 1/2 cup powdered sugar
• 1/4 cup milk or cream
• 1 teaspoon vanilla
• 1 small container (8 oz.) Cool Whip, thawed
• orange and yellow food color
• candy corn (for garnish)

Preparation

Step 1

Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.

Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.

Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.

Recipe yields 4 moderate servings or 6-8 mini servings.

Recipe Source: Glorious Treats