No-Bake Mermaid Cheesecake
- For Crust
- 20 chocolate sandwich style cookies
- 5 tablespoons butter, melted
- For Filling
- 8 ounces cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon blue spirulina
- 1 tablespoon green spirulina
- For Topping
- 1/4 cup blue rock candy
- 1/4 cup green rock candy
- To Make the Crust:
- In a food processor, mix sandwich cookies until they are in small bits.
- Add melted butter, and mix again.
- Pour the mixture into a pie pan.
- Using the bottom of a drinking glass, compress the cookies until you have a tightly packed crust on the bottom and around the edge of the pie pan.
- Chill for 1 hour.
- To Make the Filling:
- In a bowl, blend cream cheese until silky with a hand-held blender.
- Add sweetened condensed milk; mix until it's a smooth consistency.
- Add lemon juice, vanilla extract and mix until combined.
- Separate the mixture equally into two bowls.
- In one bowl, mix the filling with blue spirulina.
- In the second bowl, mix the green spirulina with the filling.
- To Finish the Pie:
- Spoon in each colored filling in the pie pan on top of the chilled crust. Creating a tye-dye filling.
- Sprinkle blue and green spirulina on top of the filling.
- Use an offset spatula to spread the mixture and gently combine the colors to create a wave effect.
- Chill for 4 hours.
- Sprinkle blue and green rock candy on top.
crust, chocolate sandwich, butter, cream cheese, condensed milk, lemon juice, vanilla, spirulina, green spirulina, candy, green rock
Taken from www.food.com/recipe/no-bake-mermaid-cheesecake-532299 (may not work)