Orange Cheesecake Mousse
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 the heat; stir in extract. Cool completely.
Fold in whipped topping. Tint orange with yellow and red food coloring if desired.
In a large mixing bowl, beat cream cheese until smooth.
Add the sour cream; mix well. In a small mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture.
Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten.
Cut a small hole in another bag; insert star tip No. 21. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill. Garnish with chocolate hearts if desired.
Yield: 4 servings.