Candy Corn Cheesecake Mousse
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- 8 oz
- cream cheese, softened
- 1/2 c
- powdered sugar
- 1/4 c
- milk or cream
- 1 tsp
- 8 oz
- cool whip, thawed
- orange & yellow food coloring
- candy corn (for garnish)
1Beat cream cheese with electric mixer until fully smooth. Continue to beat, and slowly add in powdered sugar, then milk (or cream). Add vanilla. Continue mixing about 1 minute on medium to medium/high speed. Fold cool whip into mixture until fully combined, but be careful not to overmix, or it could become too thin.
2Divide the mixture into 3 equal portions in separate bowls. Color 1 orange (either with orange coloring, or a mixture of red & yellow), color another yellow, leave the remaining mixture white.
3One color at a time, starting with yellow, scoop mixture into a piping bag (or a ziploc bag with a small corner clipped), and squeeze a layer of the cheesecake mousse into small dessert dishes of your choice (the picture shown is in 5 oz juice glasses). Repeat with orange, and then white mousse.
4Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn before serving if desired.
5Recipe yields 4 moderate servings, or 6-8 mini servings.