- 8 oz Cream Cheese (softened)
- 1/2 c. Powdered Sugar
- 1/4 c. Milk
- 1 tsp. Vanilla
- 1- 8oz container Cool Whip (thawed)
- 2 Tbs Butter (melted)
- 1/2 c. Graham Cracker Crumbs
- 1 tbs Sugar
- Yellow and Red Food Coloring
Begin by making the graham cracker crust. Melt 2 Tbs. of butter in a bowl. Add in 1 Tbs. of sugar and 1/2 cup of graham cracker crumbs. Mix together well.
Press graham cracker crust into the bottom of an appetizer cup. Place in the fridge while you make the cheesecake.
Place cream cheese into a bowl and beat until fully smooth.
Add in the powdered sugar slowly.
Add in the milk and vanilla and continue mixing. Beat on medium-high for 1 minute.
Fold in Cool Whip and stir until fluffy.
Spoon 1/3 of the mixture into 2 bowls. Using food coloring, make one bowl orange and one bowl yellow. Leave the original bowl white.
Starting with yellow, scoop the cheesecake filling into the appetizer cup on top of the graham cracker crust.
Layer with the orange cheesecake filling.
Finish with the white cheesecake filling. Top with candy corns for garnish if desired.
Begin by making the graham cracker crust. Melt 2 Tbs. of butter in a bowl. Add in 1 Tbs. of sugar and 1/2 cup of graham cracker crumbs. Mix together well.
Press graham cracker crust into the bottom of an appetizer cup. Place in the fridge while you make the cheesecake.
Place cream cheese into a bowl and beat until fully smooth.
Add in the powdered sugar slowly.
Add in the milk and vanilla and continue mixing. Beat on medium-high for 1 minute.
Fold in Cool Whip and stir until fluffy.
Spoon 1/3 of the mixture into 2 bowls. Using food coloring, make one bowl orange and one bowl yellow. Leave the original bowl white.
Starting with yellow, scoop the cheesecake filling into the appetizer cup on top of the graham cracker crust.
Layer with the orange cheesecake filling.
Finish with the white cheesecake filling. Top with candy corns for garnish if desired.
