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Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk. Add vanilla. Continue mixing.
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Beat about 1 minute on medium to medium-high speed.
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Fold cool whip into cream cheese mixture, and stir until fully combined.
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Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. (I use gel colors because it does not change the taste.) Leave the remaining third white.
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One color at a time (starting with orange), 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 yellow and then white Mousse.
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Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with Starburst candy corn.