Candy Corn Cheesecake Mousse

Steps

• 1

  Beat cream cheese in the bowl of an electric mixer until fully smooth.
• 2

  Slowly add powdered sugar, then milk or cream. Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed.
• 3

  Fold Cool Whip into cream cheese mixture and stir until fully combined. Scoop about 1/3 of the mixture into a bowl, and color it orange. Color another third of the mixture yellow. Leave the remaining third white.
• 4

  One color at a time (starting with yellow), scoop mixture into a piping bag or large Ziploc bag, and squeeze a layer into Chinet Crystal® Cups. Repeat with orange and white layers. Refrigerate 30 minutes or up to 1 day before serving.
• 5

  Garnish with candy corn if desired.