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
1 carton (8 ounces) frozen whipped topping, thawed
Yellow and red liquid food coloring, optional
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Chocolate hearts, optional

In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended.

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.