Orange Cheesecake Mousse

• 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

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.

orange marmalade, orange juice, cornstarch, cold water, orange extract, yellow food coloring, red food coloring, cream cheese, sour cream, cold milk, vanilla instant pudding

Taken from www.food.com/recipe/orange-cheesecake-mousse-194756 (may not work)