Candy Corn Cheesecake Mousse Food
CANDY CORN CHEESECAKE MOUSSE
This recipe is from the Glorious Treats blog (www.glorioustreats.blogspot.com). It was just so cute, I had to share it -- I haven't made it yet, but will be making it for my daughter's birthday party in October.
Provided by Jenni K
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. Beat 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.
- 2. 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.
- 3. 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.
- 4. Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn before serving if desired.
- 5. Recipe yields 4 moderate servings, or 6-8 mini servings.
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- 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.
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