Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

6-8 Mini servings

Ingredients

• 1-8 oz. package cream cheese
• 1⁄2 cup powdered sugar
• 1⁄4 cup milk
• 1 teaspoon vanilla
• 1- 8 oz. container Cool Whip, thawed
• Orange and yellow food color
• Candy corn for garnish

Instructions

1. Beat cream cheese in a bowl with an electric mixer until fully smooth. Slowly add powdered sugar, then milk. Add vanilla and continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.
2. Scoop about 1/3 of the cheesecake mousse into a bowl, and color orange. Color another third of the
3. mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop
4. mixture into a piping bag or large ziplock bag, and squeeze a layer of the cheesecake mousse into
5. small dessert dishes of your choice. Repeat with orange and then white Mousse.
6. Refrigerate 30 minutes (or up to 1 day) before serving.
7. Garnish with candy corn if desired.

Content and Image from browardsaves