These Candy Corn Shooters are a perfect addition to your Halloween Party! They are a smooth mousse with the addition of crushed Candy Corn M and M’s. 
Candy Corn Shooters!
4 ounces Cream Cheese, softened
2/3 cup Sweetened Condensed Milk
2 tablespoons Vanilla Torani Syrup
1/2 cup Heavy Whipping Cream
1 cup crushed Candy Corn M and M’s
Candy Corn Confetti
In a mixing bowl, add the cream cheese, milk, vanilla syrup, and crushed Candy Corn M and M’s. Beat until well mixed. There should be no lumps from the cream cheese. To crush the M and M’s, I placed them on a cutting board, and pushed down on them with the side of a knife. I apologize for the lack of pics! 
In a separate bowl, whip the whipping cream until medium peaks form. They should not be really stiff, but not soft at all. Fold the whipped cream into the bowl with the M and M’s mix. Because of the M and M’s, the mousse has a light orange shade. Divide the mousse into 2 different bowls. Using Wilton Orange, tint the mix the desired orange shade. Tint the other bowl yellow using Wilton Lemon Yellow. 
Make more whipped cream. Use 1 cup of Heavy Whipping Cream and about 3-4 tablespoons of sugar. It depends on how sweet you want your whipped cream to be. 
In your shooter glasses, start filling with the yellow mousse, and then the orange. Top each glass with whipped cream. I used a pastry bag with a Wilton 1M tip. Sprinkle with Candy Corn Confetti (from Betty Crocker). Refrigerate until ready to serve. 
When I was placing the mousse in the shooter glasses, I kept getting a little bit of the wrong color on the side of the glass. To fix this, I used a small paint brush to dab it clean. I got the brush damp, pulled the run away mousse up to the top of the glass with the brush, and then dried it with a small piece of paper towel. It works! 
Happy Halloween! Thanks for joining me today! See you next time for Pumpkin Bread. It’s an old family recipe!