Candy Corn Layer Cheesecake Mousse Recipe

Directions

1. Beat cream cheese in the bowl of an electric mixer until fully smooth.

2. Slowly add powdered sugar, then milk. Add vanilla. 

3. Continue mixing about 1 minute on medium/ medium high speed. 

4. Fold Cool Whip into cream cheese mixture and stir until fully combined.

5. Scoop about 1/3 of the Cheesecake Mouse into a bowl and add pumpkin pie spice. 

6. Blend well for an even “orangy” color. For a more brilliant color, add some orange gel food coloring, if desired.

7. Scoop another 1/3 of the mixture in a separate bowl and add lemon juice and if desired, yellow gel food coloring. Leave the remaining third white.

8. One color at a time, starting with the yellow lemon flavor, scoop mixture into a ziplock bag or piping bag and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. 

9. Repeat with the orange spice flavor and finally the white Mousse.

10. Refrigerate 30 minute or up to 1 day before serving.

11. Garnish with candy corn and pumpkin granola, if desired.