Recipe Overview

Why you’ll love it: Kool-Aid pie is popular with kids and adults. It’s super easy to make and can be frozen, too. Use any flavor of Kool-Aid!

How long it takes: 15 minutes of prep, plus 4 hours of chilling
Equipment you’ll need: pie plate, hand mixer
Yield: 1 pie (6 slices)

Overhead view of slice of Kool Aid pie topped with whipped cream and a strawberry.
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If you’re looking for an easy, no-bake dessert that’s sure to be a crowd-pleaser, look no further than this Kool-Aid pie recipe. Vibrant and flavorful, cool and creamy, Kool-Aid pie is a treat that’s perfect for summer gatherings, holiday cookouts, or any occasion that calls for a dessert that’s simple to make and impossible to resist. 

The pie starts with a graham cracker crust, which is filled with a fluffy, fruity mixture of cream cheese, Cool Whip, condensed milk, and a Kool-Aid packet. That’s it!

Reasons To Love Kool-Aid Pie

  • Fun and nostalgic. Kool-Aid pie has those fun retro vibes going for it, especially for those of us who grew up in the 80s and 90s and always had a pitcher of brightly colored Kool-Aid in the fridge. Oh yeah!
  • Versatile. With so many flavors and colors of Kool-Aid available, you can customize this pie to your taste preferences or the occasion at hand. Red or blue for the 4th of July, perhaps?
  • No baking required. This no-bake recipe means you don’t have to turn on the oven—even to make the crust! (For more no-bake pies, see my chocolate peanut butter pie and millionaire pie.)
  • Easy to make. With only 5 ingredients and a few simple steps, this recipe is an absolute breeze to put together.
Piece of Kool Aid pie with a bite removed.

Ingredient Notes

  • Graham Cracker Crust: You can use a store-bought crust or my homemade graham cracker crust recipe, which can either be baked or simply chilled. You’ll need a deep dish 9 inch pie crust.
  • Cream Cheese: Use regular cream cheese, not the whipped cream cheese that comes in a plastic tub. The recipe calls for 4 oz. which is half of an eight ounce package.
  • Sweetened Condensed Milk: Although they are both canned milk, sweetened condensed milk is different from evaporated milk. It looks and sounds similar, but evaporated milk is unsweetened. Since Kool-Aid is unsweetened, you’ll need the extra sugar in that’s present in sweetened condensed milk.
  • Kool-Aid Unsweetened Powdered Drink Mix: There are many flavors you can choose from including Cherry, Black Cherry, Grape, Mixed Berry, Orange, Peach, Mango, Sharkleberry Finn (a blend of strawberry, banana, and orange), Lemon-Lime, and so on and so on. You may have a hard time deciding!
  • Frozen Whipped Topping (Cool Whip): The frozen whipped topping should be thawed in the refrigerator before you begin making the recipe.
Overhead view of ingredients needed for recipe.

How To Make A Kool-Aid Pie

Prepare a graham cracker crust. If you’re using a store-bought crust, you can skip this step. If you are making your own crust and baking it, be sure to do it well ahead of time so it can be cooled completely before you fill it.

Make the filling. In a large mixing bowl, beat the cream cheese in a mixing bowl with an electric mixer until it’s smooth.

Add the can of sweetened condensed milk to the bowl; beat until smooth. Add the packet of Kool-Aid, beat until blended. Once the Kool-Aid is incorporated, fold in the Cool Whip by hand. You don’t want to beat the mixture once you add the whipped topping because it may deflate.

Add filling to crust. Pour the filling into the prepared crust and smooth the top. Chill for at least 4 hours, or until the pie is set.

Serve. Garnish the Kool-Aid pie with additional whipped topping and fruit if desired, then serve. The pie can also be garnished with colorful sprinkles.

Pie slice being lifted out of pie pan.

Tips For Success

  • Thaw the whipped topping. I like to let the frozen whipped topping thaw in my refrigerator overnight; it will have the perfect consistency. If it isn’t thawed, you won’t be able to blend it with the other ingredients.
  • Soften the cream cheese. Set it out an hour or so before you begin making the pie. This is important! If the cream cheese is too stiff, it won’t incorporate smoothly into the other ingredients.
  • Use a deep-dish pie plate. This recipe makes a very generously filled 9 inch pie. If you have a deep dish pie plate, I recommend using it; otherwise, consider using a larger pie plate. If you end up with extra filling, don’t throw it away. Fill a couple of individual dessert bowls for an extra treat.
  • Don’t use homemade whipped cream. While homemade whipped cream is delicious, I don’t recommend using it for this Kool-Aid pie recipe. Frozen whipped topping such as Cool Whip contains stabilizers that help maintain the shape and texture of the pie filling. Homemade whipped cream has a tendency to deflate.
  • Adding garnishes. I recommend waiting until right before serving to garnish this pie. If you want to add a layer of Cool Whip to the top, be sure to buy a larger tub. You can add fresh fruit, sprinkles, shaved white chocolate, and any other toppings you like to jazz up your Kool-Aid pie.

Recipe Variations

Skip the cream cheese. You may notice that many recipes for Kool-Aid pie are made without cream cheese. I love the extra flavor and body that cream cheese adds but feel free to leave it out if you prefer. Your Kool-Aid pie will still turn out.

Make mini Kool-Aid pies (tarts). You can buy mini graham cracker crusts, or tarts. There are usually six crusts in a package; you’ll need to buy 2 packages for 12 mini pies. Make the filling as directed and use a cookie scoop to fill each tart. Garnish with additional whipped topping and fruit, if desired.

Customize your Kool-Aid pie. Choose a flavor that colors the pie to match the occasion. Make a green lime pie for St. Patrick’s Day, a pink strawberry pie for Valentine’s Day, or match a shower theme color. Colored sprinkles add a festive touch.

Serve frozen Kool-Aid pie. I love to freeze the pie overnight and serve it frozen. It’s perfect for a chilly treat on a hot summer day.

Storage Suggestions

Refrigerate: Store Kool-Aid Pie covered with plastic wrap or foil in the refrigerator. If you bought a graham cracker crust, you can simply cover the pie with the clear plastic lid that comes with the crust. The pie will keep for up to 5 days.

Freeze: Wrap the pie well in foil or put in a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge or serve it as a frozen treat.

More Homemade Pie Recipes

Recipe

Kool-Aid Pie

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Prep: 15 minutes
Total: 4 hours 15 minutes
Servings: 6 servings
Creamy, fluffy, and colorful Kool-Aid pie is the chilled no-bake dessert summertime dreams are made of! 
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Ingredients 

  • 1 (9-inch) deep dish graham cracker crust (see note)
  • 4 oz. cream cheese, softened to room temperature
  • 1 can (14 oz.) sweetened condensed milk
  • 1 packet (0.15 oz.) unsweetened powdered drink mix, such as Kool-Aid (any flavor you like)
  • 1 container (8 oz.) frozen whipped topping, such as Cool Whip, thawed (more for garnish, if desired)

Instructions 

  • In a medium mixing bowl, beat cream cheese until smooth with an electric mixer.
    4 oz. cream cheese, softened to room temperature
  • Add the sweetened condensed milk to the bowl; mix until completely combined.
    1 can (14 oz.) sweetened condensed milk
  • Beat in the packet of Kool-Aid until combined.
    1 packet (0.15 oz.) unsweetened powdered drink mix, such as Kool-Aid
  • By hand, fold in the Cool Whip just until blended. Don't overmix or use the electric mixer for this step.
    1 container (8 oz.) frozen whipped topping, such as Cool Whip, thawed
  • Scrape the mixture into prepared crust. Smooth the top of the pie. Refrigerate for at least 4 hours or until the pie is set.
    1 (9-inch) deep dish graham cracker crust
  • Garnish with additional whipped topping and fruit before serving.

Notes

  • Graham cracker crust: You can use a store-bought graham cracker crust or make your own graham cracker crust. Be sure to buy or make a deep dish pie crust. This recipe makes plenty of filling and may be too much for a regular 9 inch crust. If you happen to have extra filling, simply put it into small serving dishes and enjoy it without the crust. 
  • Refrigerate/freeze: Store Kool-Aid Pie covered with plastic wrap in the refrigerator. The pie will keep for up to 5 days. To freeze, wrap the pie well in foil or put in a freezer-safe container; freeze for up to 3 months. Thaw it overnight in the fridge or serve it as a frozen treat.
  • Can you use homemade whipped cream? I wouldn’t recommend it. Frozen whipped topping such as Cool Whip has stabilizers which give the pie filling shape and stability. Homemade whipped cream tends to deflate quickly. 

Nutrition

Serving: 1slice, Calories: 504kcal, Carbohydrates: 64g, Protein: 9g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 42mg, Sodium: 304mg, Potassium: 340mg, Fiber: 1g, Sugar: 51g, Vitamin A: 458IU, Vitamin C: 2mg, Calcium: 241mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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