No Bake Lemon Cheesecake Mousse

So pretty....and so delicious. Thank you Overtime Cook

1 cup heavy whipping cream or non-dairy whip topping
1 cup lemon pie filling
12 ounces unwhipped cream cheese (or tofutti cream cheese)
1 teaspoon vanilla extract
a few drops yellow food coloring, optional
1 cup powdered sugar
for graham cracker crumbs
1/2 cup graham cracker crumbs
2 Tablespoons sugar
2 Tablespoons melted butter or margarine

• In the bowl of an electric mixer, whip the cream until stiff.
• Remove from the mixer and set aside. (No need to wash the bowl before continuing.) 
• Add the lemon pie filling and cream cheese to the mixer and beat until smooth. 
• Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
• Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.
• To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.

To assemble the cups:

• Place a small amount of the crumbs on the bottom of a cup. 
• Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top.
• Serve chilled.