I'm posting this while watching Urban Legend (the first one)... I just had a laugh because Robert Englund is in it. He's such an icon in the horror movie industry, when I see him in other movies that aren't related to Elm Street, I laugh. Like when he made an appearance on Bones (on Fox) in the episode where they investigate a murder at her high school reunion. He was all mysterious and creepy you thought he was the killer... it was seriously funny.
Well, I digress. Here's what I was up to yesterday that had me all discombobulated in the kitchen. But what started out as a quest for Candy Corn Cheesecake Mousse from Glorious Treats (here), turned into Pumpkin Cheesecake Mousse, by me!
Pumpkin Cheesecake Mousse
I think it set up pretty nicely, once I fixed my mistake, don't you? So light and fluffy! Once again, I digress. Here's the list (I doubled the recipe):
- 2 8oz packages of cream cheese
- 1 cup powdered sugar
- 1/2 cup milk or cream (I used cream)
- 1 tsp vanilla extract
- 1 16oz container whipped topping (I used Cool Whip)
- pumpkin pie spice, to taste
- food coloring (orange or a combo of red/yellow)
Now, don't do what I did and forget to add the whipped topping! That's why it turned into a pumpkin (besides being out past midnight) cheesecake mousse... I had to combine all the candy corn layers.
- Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla and spice.
- Continue mixing. Beat about 1 minute on medium to medium-high speed. Add food coloring to get color desired, adding more as needed when folding whipped topping into cream cheese mixture. Stir until fully combined.
- Scoop into a piping bag or other cake decorating device. I used my Wilton Pro Cake Decorator - made things really easy. Squeeze mousse into serving cups, as many as desired.
- Allow to set in the fridge for at least an hour (up to 24 hours) and enjoy!
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