Orange Cheesecake Mousse

1. 1

   In a lrg. saucepan, combine orange juice and marmalade; cook and stir over medium heat until melted and blended.

2. 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. 3

   Beat cream cheese until smooth. Add sour cream and mix well.

4. 4

   In a small bowl, beat the milk and vanilla pudding mix on low speed for 2 minutes. Stir into cream cheese mixture.

5. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.