Magical and Easy Rainbow Pie

Ingredients:
• Crust:
• 200 g of graham crackers or digestive biscuits
• 100 g melted butter
• Filling:
• 400 g cream cheese
• 200 ml heavy whipping cream
• 100 g powdered sugar
• 1 teaspoon vanilla extract
• Food coloring in various colors (yellow, pink, blue, purple)
• Decoration:
• Whipped cream
• Colorful sprinkles

Preparation:
1. Prepare the crust: Crush the biscuits and mix with the melted butter. Press the mixture into the bottom of a pie dish and refrigerate.
2. Prepare the filling: Beat the cream cheese, heavy cream, powdered sugar, and vanilla extract until smooth. Divide the mixture into equal parts and add a different food coloring to each one.
3. Assemble the pie: Pour the colored mixtures into the pie dish alternately. Use a toothpick to swirl the colors and create a rainbow effect.
4. Chill: Refrigerate for at least 4 hours or until firm.
5. Decorate and serve: Top with whipped cream and colorful sprinkles. 

Vanilla Custard 

Ingredients:
• 500 ml of milk
• 3 egg yolks
• 100 g of sugar
• 30 g of cornstarch
• 1 vanilla bean or 1 teaspoon of vanilla extract
• Fresh mint leaves for decoration

Preparation:
1. Infuse the milk: Heat the milk over medium heat with the vanilla bean (or add vanilla extract if preferred). Once hot but not boiling, remove from heat and let it sit to absorb the vanilla flavor.
2. Prepare the mixture: In a bowl, beat the egg yolks with the sugar and cornstarch until smooth.
3. Combine the mixtures: Gradually add the infused milk to the egg mixture while stirring constantly.
4. Cook: Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens (avoid boiling).
5. Serve and decorate: Pour the custard into individual cups, let it cool, and garnish with fresh mint leaves for an elegant and refreshing touch.

Lemon Mousse

Ingredients:
• 1 cup heavy cream
• ½ cup sweetened condensed milk
• ¼ cup fresh lemon juice

Instructions:
1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. Gently fold in the sweetened condensed milk.
3. Gradually add the lemon juice while mixing until the mousse thickens.
4. Divide into serving glasses and refrigerate for at least
2 hours.
5. Garnish with lemon zest before serving.

No-Bake Blueberry Swirl Cheesecake