Move Over Turkey!

Thanksgiving is all about rich, decadent food and large birds with feathered fan tails, right? If that's the case, I think I really hit the nail on the head with my Peacock Pies.  It's the same cheesecake recipe from an earlier post (found here), but instead of doing it in a spring form pan, I went for the cheapy store-bought crusts. Obviously, homemade graham cracker crust is better, but if you're in a time crunch they work beautifully!  And, a half recipe made enough to fill two of these babies.

I liked experimenting with the colors. I was able to get some pretty impressive blues and greens with McCormick neon food coloring. I've used that for my last several food-dying projects with much success.  I had a great time designing them.  Proud of both, but I think the second one is my favorite because it's the essence of a peacock feather without being too literal.