Candy Corn Cheesecake Mousse

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.

Happy Halloween!!

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)

Directions ~

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