cream cheese - softened, 8 oz.
milk or cream
Cool Whip - thawed, 8 oz.
orange and yellow food color
Beat cream cheese in the bowl of a stand mixer until fully smooth.
Slowly add powdered sugar, add milk and then vanilla. Continue mixing about 1 minute on medium speed.
Fold cool whip into cream cheese mixture; stir until fully combined.
Scoop about 1/3 of the cheesecake mousse into a bowl; mix with orange food coloring.
Color another third of the mixture yellow. Leave the remaining third white.
Beginning with the yellow mousse, pipe or spoon the mixture into each glass.
Repeat with the orange and white.
Yield: 8 mini servings. We halved the recipe and were able to fill 4 shot glasses.
Full Tutorials here: http://livelovepasta.com/2011/10/candy-corn-mousse-cups/
Source: Glorious Treats