Two of my favorite desserts all in one,
cheesecake and mousse.
A big hit with my family and I'm sure it
will be with yours too.
Candy Corn Cheesecake Mousse
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)
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