No-Bake Mermaid Cheesecake - cooking recipe

Ingredients

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

Preparation

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.