I’ve recently spotted my neighbor, Rita’s, brightly lit giant orange jack-o-lantern in her picture window. This means one thing: Halloween is just around the corner. Though we’ve not yet gotten our costumes for those still young enough to trick-or-treat in our house, we have tested out a fun, new Halloween recipe. This one is easy, no-cook and something fun the kids will enjoy creating and eating.
I admit, I am not a lover of candy corn, but it certainly is a Halloween staple and so when you see these mousse layers come together you can’t help but be reminded of this iconic fall candy and all things fall and fun. For those of you worried about the sugar craze this season, see below for a sugar-free version.
Candy Corn Cheesecake Mousse
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)
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.
Sugar Free Option: Simply substitute 1/3 cup Splenda for the powdered sugar, and replace regular cool whip with sugar free cool whip. Omit candy corn garnish.