In a large bowl, combine soft cream cheese and confectioner’s sugar. Use your hands to knead together until a soft dough forms.

Knead in peppermint oil and kosher salt.

Divide dough into five portions. Place each portion in a separate bowl and add a few drops of gel food coloring.** Knead to work color evenly into the dough.

Roll each color into a long, thin tube. Place the tubes next to each other and twist together into one big tube, allowing the colors to swirl and mix.

Using your hands, roll the tube to approximately 1 inch in diameter.

With a sharp chef’s knife, slice tube into small segments, then press each segment into one of the mold cavities.

Fill all cavities. Transfer mold to the freezer and freeze for 10-15 minutes, or until very cold to the touch.

Pop mints from mold. Dust with edible glitter, if desired.

Arrange cream cheese peppermints in an airtight container, layered between sheets of parchment or wax paper. Store in the refrigerator for up to one week.