We’re gearing up for Autumn here in SLC, and that means we have Halloween on our minds! And if you’re like me, nothing QUITE says Halloween like Candy Corn! It was a staple in our house when I was a kid, and even though I don’t particularly enjoy the candy anymore, I still love the VIBE of this retro treat. So today we are whipping up some creamy and delicious Candy Corn Cheesecake Mousse. This is a perfect treat for your next Halloween party or just for a fun dessert!
Now bear in mind, this recipe will give you about four normal servings, but if you want to use shot glasses, you will get around 6 – 8 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
Directions:
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 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.
3. Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.
It really couldn’t be simpler!
Otilia
Saturday 11th of October 2014
When Kara saw your dessert she start begging for one! can i use double cream instead of cool whip?
thank you so much for joining in with #FoodieFriday. Pinned and shared xx
Katie Reed
Saturday 11th of October 2014
Yes! Double cream would work really well! :)