Candy Corn Cheesecake Mousse
|Categories:||Other Appetizers, Other Desserts, Quick & Easy, For Kids, Vegetarian|
|Keywords:||cheesecake, mousse, halloween, cool whip, candy corn|
|Serves:||4-8 depending on size|
|8 oz||cream cheese, softened|
|1/2 c||powdered sugar|
|1/4 c||milk or cream|
|8 oz||cool whip, thawed|
|orange & yellow food coloring|
|candy corn (for garnish)|
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DirectionsBeat 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.Divide 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.One 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.Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn before serving if desired.Recipe yields 4 moderate servings, or 6-8 mini servings.