Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

This recipe yields a sweet and fluffy, light cream cheese flavored dessert.

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

Sugar Free Option: In the past, I have adjusted this recipe to be sugar free, with good results. Simply substitute 1/3 cup Splenda for the powdered sugar, and replace regular cool whip with sugar free cool whip. Omit candy corn garnish.

Recipe options: This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).