Mmm....Mmmm......Monday!

So, McKenna made this! It isn't her recipe of course, but she enjoyed making and eating this yummy fall treat! Thanks Mom for the recipe.

 

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.

If I were making it again, I'd use orange extract or almond extract over the vanilla. I'd also use a tad less cream cheese. The cream cheese was particularly strong for me. But everyone else LOVED it!