Orange Cheesecake Mousse

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup orange marmalade
• 1/4 cup orange juice
• 1/2 teaspoon cornstarch
• 1 tablespoon cold water
• 1/2 teaspoon orange extract
• 8 ounces cool whip, thawed or 8 ounces other frozen whipped topping
• yellow food coloring (optional)
• red food coloring (optional)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1/2 cup cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix

Recipe

• 1 in a lrg. saucepan, combine orange juice and marmalade; cook and stir over medium heat until melted and blended.
• 2 in a small bowl, combine cornstarch and water until smooth. gradually stir into marmalade mixture. bring to a boil; cook and stir for 4 minutes or until thickened. remove from heat and stir in vanilla extract. cool completely. fold into thawed cool whip. tint with yellow and red food coloring if desired working with 1 drop of each at a time so as not to make too dark.
• 3 beat cream cheese until smooth. add sour cream and mix well.
• 4 in a small bowl, beat the milk and vanilla pudding mix on low speed for 2 minutes. stir into cream cheese mixture.
• 5 ***the next step is if you're using a pastry bag. if not using, then spoon into glasses and spoon cool whip/orange mixture on top. chill. garnish before serving.***.
• 6 cut a large hole in the corner of a pastry or plastic bag ( or a zip lock type of bag); fill half full with with the cream cheese mixture. press bag slightly and carefully to flatten. pipe into glasses. repeat with remaining mixture. cut a small hole in another pastry bag; insert star tip no. 21 (or just the star tip number whatever). fill this bag with the cool whip/orange mixture and pipe in a swirl design on top of cream cheese mixture. chill. garnish before serving.