Prepare a large piping bag with a large star tip. Set aside.

In a medium bowl, beat heavy cream to stiff peaks. Set aside.

In large bowl, beat the cream cheese and sugar until well combined. Mix in vanilla and salt. Set aside.

Using a double boiler, melt the white chocolate. Once melted, remove from heat.

Add white chocolate to cream cheese mixture and beat until well combined. Mix in 2-3 drops of green food coloring.

Fold in the whipped cream, making sure not to over mix. Taste and add in more powdered sugar if necessary.

Fill prepared piping bag with mousse and chill in refrigerator for 1-2 hours.

Lay a sheet of wax paper onto a cutting board or baking sheet. Set aside.

Using a double boiler, melt the dark chocolate.

Pour chocolate into a small piping bag and cut off the end. Pipe horn shapes onto wax paper. Once you have enough horn shaped chocolate pieces, move all to refrigerator to set.

Once mouse is chilled, pipe onto cookies and cream waffle snacks. Top with chocolate horns and sprinkles.